Tag Archives: banana

Gluten-Free Banana Chocolate Muffins

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.

Peanut Butter Banana Chocolate Chip Muffins – Gluten-Free

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Muffins! Muffins are great. I love muffins. Just the sound of the word itself is delicious, don’t you think? This recipe is the first to use the “Muffin” category on the blog. The first of many, I hope.

I was looking for fun recipes to make one day, and I found this one. I kinda had to agree with the author when I read their post about the recipe. I mean, peanut butter, chocolate, and banana? Awesome, right? Right. I made these gluten-free by substituting gluten-free flour for the regular flour. They turned out delicious but a little bit grainy (from the gluten-free flour). More so as the days went on. The recipe ended up making so many, I had to freeze them.

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As regular readers of this blog may know, I make these recipes some time in advance, write down notes about them, and then eventually write out the blog posts when I get a chance. Unfortunately, I didn’t write much down for this one. So I don’t have much more to say. Perhaps one day I will make these again and be able to expound upon them further. However, for now this will have to suffice.

But fret not! Using the recipe below, you can make these yourselves. If you do, please let me know how they turned out. You could even write a guest post for the blog!

Recipe originally from Cooking Light Bulletin Boards, via adaptation by Noble Pig.

Chocolate Crusted Banana Blondies

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This was one of the best recipes I made recently. I often read the New York Times for news, but not usually for recipes. If they’re all like this, I may have to rethink that. These were great. There are delicious flavors and a nice set of different textures. Everyone really loved them. No one normally turns down free dessert, but my friends gobbled these up.

At first glance, you might think that they are healthy because of the word “banana”. It’s true, there are bananas in the recipe, and they are great. But these blondies are mostly butter and sugar. Rich, buttery, sweet, delicious, and totally unhealthy butter and sugar. A little butter and sugar is fine. And while a couple of these will also be fine, don’t fool yourself into thinking they’re healthy. I made them a few times, and each time I made them, I took out a little bit more butter to see how it would go. They’re still delicious, and you wouldn’t even know the difference.

I also made these gluten-free. It was actually pretty simple. I substituted my go-to gluten-free flour (Trader Joe’s Gluten Free All Purpose Flour) for the regular flour. I also substituted gluten-free cookies for the regular ones. These worked out well, and I’m sure there are lots of other good choices.

As for other ingredients, I made them without the walnuts. No offense to walnuts, I’m just not really into them. I also used the vanilla, not the rum. I also only used one type of brown sugar. I didn’t use any flaky sea salt.

The deliciousness of these really inspired me to put crusts on other things. Sometimes it works, sometimes it doesn’t (as you’ll see in upcoming posts). But now I understand the principle of crushing up previously made things (cookies, graham crackers, cereal, etc.) to use in cookies. It worked well for graham cracker crust. And I’m excited to use the idea on other things as well. As I’m making more and more of other people’s recipes, I’m starting to internalize more how they work. I want to make more of my own recipes some day, so this is the perfect training.

I also loved the metric measurements on the recipe. They make measuring a lot easier. You can read more about my take on measuring here.

I’d like to think about making them with a more healthy recipe. One with much less butter and sugar. I realize those things are part of what makes these so darn good. But I think it’s possible to make something similar without sooooo much butter and sugar. I started reducing the butter (as I mentioned above), but I think I want to rewrite it. Or maybe I should just be inspired by it, and make something completely from scratch. It’s such a great idea to begin with, I just hope I can make something else that lives up to the reputation.

In the meantime, go check out the recipe. Try it and let me know what you think of it as is, or with less butter and sugar, in the comments below.

Recipe from The New York Times.