Yes, I’m being mean – tempting those of you on a diet of cleanses, salads and carrot sticks. Just tuck this recipe away until after January, because gluten-free and grain-free or not, these are pretty damn good – so says The Professor.
It’s a well known fact that his mother’s side of the family has a thing for breakfast pastries: honeybuns, bear claws, doughnuts, coffeecake, scones, pop tarts, pie, muffins – whatever baked good is in the house when the sun rises in the East, works perfectly fine, thank-you-very-much.
If I were to bake a loaf of banana bread (which I have done on occasion), I’d be embarassed to say how long it would last in this house; baking single-serving muffins – and then freezing them – gives us at least a running chance that they’ll last almost a week. Almost.
‘I’m making the loaf pretty’,’as he picks away at the edges, ‘it ‘doesn’t count as a serving’, as he thinly slices a piece and slathers it with butter, ‘I’m just eating the crumbs’, I’m taking one for the team and saving you from eating it.’
I love they way his blue eyes twinkle, his dimples are ‘dimp-lier’ and the laugh lines around his eyes are more pronounced when he smiles and he’s charming me to get his way.
Yes, muffins are the safest choice in this house.
NOTE: This recipe works best if both the batter and streusel are made the night before and baked off fresh in the morning. Muffins are best the day they are made however, these also freeze well. Remove from the freezer and let stand at room temperature until thawed. Additionally, tulip cupcake liners work best for this recipe and allows the glorious streusel to stay intact without spilling out onto the tin – which makes The Professor extra happy.
GLUTEN-FREE, GRAIN-FREE BANANA MUFFINS
Adapted from Bouchon
Makes 12 muffins
- 42 grams almond flour
- 42 grams coconut flour
- 84 grams potato starch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1-1/2 teaspoons kosher salt
- 120 grams unsalted butter, room temperature
- 144 grams light brown sugar
- 2 eggs
- 1-1/8 teaspoon vanilla paste
- 24 grams sour cream
- 256 grams mashed bananas
- Walnut Streusel Topping – recipe to follow
- Add almond flour, coconut flour, baking soda, baking powder and salt into a bowl; whisk until blended and set aside.
- Place butter in the bowl of a stand mixer fitted with paddle attachment, turn to medium-low and cream the butter until it is soft – about 3-4 minutes; add the sugar and mix for 2 minutes until fluffy
- Scrape down the sides and bottom of the bowl, add eggs and vanilla paste and mix for 30 seconds on low speed, until just combined
- Add dry ingredients in 2 additions, mixing on low speed until just combined; scrape the bottom of the bow to incorporate any dry ingredients that may have settled
- Add the sour cream and banana and mix on low speed for about 30 seconds or just until combined
- Transfer the batter to a covered container and refrigerate overnight
- Preheat oven to 425 degrees
- Line the muffin tin with liners – see note above
- Divide the batter evenly among the papers, leaving about a half-inch space at the top
- Sprinkle streusel evenly among the top of each muffin
- Place the tin in the oven and reduce heat to 325 degrees; bake for 30-35 minutes until muffins are brown and tester inserted into the center comes out clean
- Set pan on rack and cool completely
TO FREEZE: Place completely cooled muffins, still in liners, onto a rimmed baking sheet and freeze for at least 2 hours; remove from freezer and wrap each muffin individually in plastic wrap, place in a large resealable bag and return to the freezer.
FOR WALNUT STREUSEL TOPPING:
- 50 grams almond flour
- 50 grams potato starch
- 100 grams granulated sugar
- 100 grams walnuts, finely chopped
- pinch kosher salt
- 100 grams cold, unsalted butter cut into ¼-inch pieces
- Combine all of the ingredients except the butter in the bowl of a stand mixer fitted with a paddle attachment and mix on the lowest setting
- Add the butter and mix on low for 1 minute or until the butter is incorporated with no large chunks remaining
- Transfer to a resealable plastic bag and refrigerate overnight; use streusel cold