2 cups plus 1 Tablespoon gluten-free all-purpose flour blend, divided use
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup browned butter, softened but not melted
2/3 cup dark brown sugar
2 Tablespoons sorghum molasses
4 ounces unsweetened applesauce
1 teaspoon gluten-free vanilla
2 large eggs
1 1/2 cups roasted banana pulp
3/4 cup chopped, lightly toasted walnuts (or dark chocolate chips)
- Roast bananas and toast walnuts; set aside.
- Prepare browned butter; set aside
- Preheat oven to 375 degrees. Line a muffin tin with parchment muffin liners sprayed with nonstick spray.
- In a large bowl, sift together gluten-free all-purpose flour blend, baking powder, baking soda, xanthan gum, cinnamon, nutmeg and salt. Set aside.
- In the bowl of an electric mixer, cream together browned butter, brown sugar, molasses, applesauce and vanilla. Cream at least 5 minutes until light and smooth.
- Add in eggs one at a time, scraping the mixer bowl frequently.
- Using a spatula, alternate additions of roasted bananas and dry ingredients to butter mixture, thoroughly folding after each addition, scraping sides.
- Stir in toasted walnuts which have been tossed with a tablespoon of gluten-free all-purpose flour or homemade rice flour.
- Acting quickly, fill muffin cups 3/4 full. Top lightly with streusel. (Adding too much streusel will cause muffins to fall.)
- Bake muffins 20-25 minutes until the tops spring back when lightly touched.
- Remove from oven and let rest on a wire rack for 5-7 minutes before removing from pan.
1. Browned Butter: In a small, light-colored saucepan, melt 1 cup unsalted butter over medium heat. Stir the pan occasionally to ensure even cooking. This should yield the amount of browned butter needed for these muffins.
As the butter melts, it will begin to foam. The color should eventually become a toasty, rich brown. Once you smell that nutty aroma, remove the pan from the heat.
Line a sieve with a coffee filter or several layers of cheesecloth; strain browned butter to remove the dregs, and transfer the browned butter into a heatproof bowl to cool. Store in an airtight container in the refrigerator until ready to use.
2. Streusel: Find my favorite streusel for these muffins HERE, substituting gluten-free brown rice flour for regular all-purpose flour. Make streusel and set aside.
3. Roasted Bananas: To roast bananas - HERE.
4. Flour: Prepare gluten-free all-purpose flour blend. To prepare homemade rice flour for this, blend Riceland™ Brown Rice (preferred) or Riceland™ Long-Grain White Rice by pulsing 1/2 cup rice at a time in a blender until a fine powder results. (Do not process more at a time.) Sift pulsed rice and blend again, if desired. This makes a somewhat coarse flour which works just fine in this recipe. If you desire a really fine homemade flour, you will need a very strong blender. You can also try pulsing again.