Gluten Free Banana Muffins with Chocolate & Buckwheat Flour
These gluten free banana muffins have a tender crumb that sings with the earthy flavors of buckwheat flour, bittersweet chocolate chunks, toasted nuts, and cacao nibs. Up your banana bread ante with these beauties!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 muffins.
- 3/4 cup oat flour, (3 ounces)
- 1/2 cup sweet white rice flour, (2 3/4 ounces)
- 1/4 cup buckwheat flour (or teff flour), (1 1/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 ounces unsalted butter, softened to room temperature, (6 tablespoons)
- 4 ounces cream cheese, softened to room temperature (or plain yogurt or Greek yogurt, added with the banana)
- 3/4 cup light brown sugar, (4 1/2 ounces)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (8 ounces out of peel) mashed, very ripe banana (from 2-3 large bananas)
- 1/2 cup chopped toasted walnuts or pecans, plus extra for the tops, (2 ounces)
- 1/2 cup fairly finely chopped bittersweet chocolate (70% cacao mass), plus extra for the tops, (3 ounces)
- 2 tablespoons cacao nibs, plus extra for the tops (optional)
- flaky salt, for the tops
Position a rack in the center of the oven and preheat to 350º. Line a standard 12 cup muffin tin with paper liners and set aside.
Sift together the flours, baking powder and soda, and salt into a medium bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar on medium speed until smooth, 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary, then add the vanilla and mashed banana. Stir in the flour mixture with the mixer on low, then stir in the nuts, chocolate and cacao nibs until just combined. Use a rubber spatula to give the batter a turn to make sure it is homogeneous.
Divide the batter evenly among the muffin cups, filling them to the tops. Top each with a few pieces of walnut, chocolate and cacao nibs and a few flecks of flaky salt.
Bake the muffins until a toothpick inserted into the center of one comes out mostly clean with a few moist crumbs, about 25 minutes, rotating the muffins after 15 minutes to ensure even baking. Remove from the oven and let cool for at least 10 minutes before devouring.
The muffins will keep at room temperature in an airtight container for 3 or 4 days. Rewarm them in an oven or toaster oven for tastiest results.
I recommend using naturally sticky sweet rice flour (such as Mochiko brand); look for it in the baking or Asian section of your grocer. If gluten isn't an issue for you, try using white and whole wheat flours in place of the oat and rice if you like. If gluten is a problem, be sure to use certified gluten-free oat flour.
I like these muffins best when they've cooled for fifteen minutes, but the chocolate is still soft, but they'll keep for a few days at room temperature. I recommend "refreshing" leftovers in a warm oven or toaster oven.
Ounce measurements are by weight.
Nutritional values are based on one of twelve muffins.
Calories: 302kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 142mg | Potassium: 230mg | Fiber: 2g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 1.1mg | Calcium: 55mg | Iron: 1.4mg