Happy October everyone! Now that fall is in full swing here, it’s clear that pumpkin overload is in full effect. (Not to be confused with Full Force.) I’m sure you see it too, with the overflow of pumpkin-y things in every shop. We often shop at Trader Joe’s, and it’s clearly the case there. They have more pumpkin products than you ever thought could exist. (Or should exist, really.)
You can almost plot out the seasons by what food is prevalent at Trader Joe’s. The season before pumpkin season at Trader Joe’s seems to be mango season. It’s the same as with pumpkin, just with mangoes. I knew the seasons had started to change when the mango and pumpkin products overlapped briefly. But the mangoes have been fully replaced by pumpkins now.
Alas, seasons change. Time marches on. Sometimes things slip through the cracks. Most recipes I write about soon after I make them, but some sneak past (they’re sneaky like that), and I don’t get to write about them till much later. So I’m writing to you this week about another one of those. I bring you another entry from my (soon-to-be-picked-up-and-become-a-major-tv) series, recipes of future past.
I haven’t been baking as much gluten-free these days. Which means I have a lot of gluten-free flour stocked up, so I really need to do so again. But this was a good gluten-free muffin recipe from the New York Times. You might remember the gluten-free whole grain cheese and mustard muffins I had written about previously. These banana chocolate muffins are their siblings. That is to say, they came from the same article.
These days I generally use regular recipes and just substitute in gluten-free flour. But back in the day when I made this, I wasn’t as confident that I could do that, and so I sought out recipes that were specifically gluten-free. In this case, I followed the ingredients listed in the recipe and I used the different gluten-free flours they listed.
Bananas seem to go well in muffins. They’re in this recipe. They’re in the gluten-free peanut butter banana chocolate chip muffins I made. And they’re in one of my favorite muffin recipes ever from Moosewood Cookbook.
It’s been a while, but as I remember these, they were good muffins. Banana-y and cocoa-y, with bits of chocolate inside. As with some other gluten-free baked goods, they were best fresh or warmed up. After a while though, the texture is different, and they end up being more grainy.
They look pretty decadent, but they’re not as ridiculous as they might seem. Check out the ingredient list.
As they’re way in the past at this point, and I didn’t have much in the way of notes, I don’t have much more to say on them. But let me know if you try them out. I’d love to hear your take on them. Or if you have any favorite muffin recipes, gluten-free or otherwise, feel free to share those as well. Or favorite banana recipes. Or, you know, the location of the fountain of youth. I’m not picky.
Recipe courtesy of The New York Times.