Amazing Gluten Free Muffins – Banana + Toasted Walnuts

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Gluten Free Muffins - Banana, Toasted Walnut, and Dark Chocolate

I have made a lot of muffins in my life, but none compare in deliciousness to these gluten free muffins. Banana, Toasted Walnut and Dark Chocolate are an amazing flavor combination – especially when enhanced with a generous pinch of cardamom. Some describe the spice as having citrus, pine, or menthol notes. I think it’s both somehow sultry and fresh and it’s totally PERFECT with banana.

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Gluten Free Muffins - Banana, Toasted Walnut, and Dark Chocolate

How to make the best gluten free muffins – banana or otherwise!

The best gluten free muffins (or muffins in general) have a light, tender crumb. They are lofty with good rise and have a nice golden brown top. These certainly fit the bill and I have a few secrets that I always use no matter what muffin recipe I’m using.

How do you make gluten free muffins more moist?

I have a few tricks up my sleeve to ensure a moist gluten free muffin. First I make sure to use a good quality flour blend (or if I’m using single ingredient flours I make sure they are super fine). My favorite all purpose flour blend for muffins, quick breads and cakes is Bob’s Red Mill 1 to 1. Next, I like to add whole fat milk or other dairy products. Adding sour cream or yogurt can also help. In addition, adding fruit purees like smashed bananas, pureed prunes, or applesauce can help enhance both the flavor and the texture of gluten free muffins. Finally, consider adding an extra egg or egg yolk to the recipe, especially if you are converting a non-gluten free recipe to be gluten free.

How to you make light fluffy muffins?

It important that your ingredients including eggs, butter and milk are at room temperature. It also helps to beat the butter until it’s light and fluffy. This helps trap air in the batter and helps the muffins rise higher. I also love to use taller muffin liners which give the muffins some structure to climb when they are in the oven.

What temperature is best to bake muffins?

I tend to use a higher oven temperature when cooking muffins, typically 400°F which helps them rise more quickly and gives them a nice brown top. Most muffins will bake for about 18-20 minutes at this temperature, or until a toothpick inserted in the middle of the muffin comes out clean. Cool them in the muffin tin for about 5 minutes before removing them to finish cooling on a rack.

Gluten Free Muffins - Banana, Toasted Walnut, and Dark Chocolate
Gluten Free Muffins - Banana, Toasted Walnut, and Dark Chocolate

What you need to make these amazing recipe for Gluten Free Muffins – Banana + Toasted Walnuts (& Dark Chocolate)

I wasn’t joking when I said these were the most delicious muffins ever. It was confirmed when my daughter, who is home from college, rushed into my room saying, “Mom, these are so good! The best muffin I’ve ever had.” She’s kind of a muffin expert (I taught her well).

Ingredients

  • ½ cup butter softened (8 tablespoons)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure gluten free vanilla extract
  • 1½ cups all purpose gluten-free flour blend (such as Cup4Cup or Bob’s Red Mill 1to1)
  • 1 teaspoon each baking soda, sea salt, and xanthan gum
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1 cup mashed very ripe bananas about 3 medium
  • ½ cup sour cream
  • 1 cup walnuts, lightly toasted and chopped
  • 1 cup dark chocolate chunks

For the topping

  • 3/4 cup walnuts, lightly toasted and chopped
  • 1/2 cup sugar
  • 1 teaspoon cardamom
  • 1/4 teaspoon sea salt

Directions

  1. Preheat the oven to 400°F and line a muffin tin with paper liners.
  2. Cream butter and sugar together in a large mixing bowl. Add the eggs and vanilla extract and beat until smooth.
  3. Add the flour, baking soda, salt, xanthan (if using), cardamom, and cinnamon, and beat until just combined. Stir in the mashed banana and sour cream and mix until completely incorporated. Carefully fold in the toasted walnuts and chocolate chunks.
  4. Pulse the remaining walnuts, sugar, cardamom and salt in a food processor fitted with a steel blade attachment until finely ground.
  5. Scoop batter evenly into the prepared muffin tin and top each muffin with about 1 heaping tablespoon of the ground nut mixture. Bake for about 18-22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center of the muffins comes out clean.
  6. Cool in the pan for 5 minutes, then remove to a cooling rack to finish cooling completely.
Gluten Free Muffins - Banana, Toasted Walnut, and Dark Chocolate

Love Muffins? Me too – here are a few more recipes to try!

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Gluten Free Muffins - Banana, Toasted Walnut, and Dark Chocolate

Amazing Gluten Free Muffins – Banana, Toasted Walnut & Dark Chocolate

Alison Needham
I have made a lot of muffins in my life, but none compare in deliciousness to these gluten free muffins. Banana, Toasted Walnut and Dark Chocolate are an amazing flavor combination – especially when enhanced with a generous pinch of cardamom. Some describe the spice as having citrus, pine, or menthol notes. I think it's both somehow sultry and fresh and it's totally PERFECT with banana.
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 muffins
Calories 449 kcal

Ingredients
  

For the Topping

Instructions
 

  • Preheat the oven to 400°F and line a muffin tin with paper liners.
  • Cream butter and sugar together in a large mixing bowl. Add the eggs and vanilla extract and beat until smooth.
  • Add the flour, baking soda, salt, xanthan (if using), cardamom, and cinnamon, and beat until just combined. Stir in the mashed banana and sour cream and mix until completely incorporated. Carefully fold in the toasted walnuts and chocolate chunks.
  • Pulse the remaining walnuts, sugar, cardamom and salt in a food processor fitted with a steel blade attachment until finely ground.
  • Scoop batter evenly into the prepared muffin tin and top each muffin with about 1 heaping tablespoon of the ground nut mixture. Bake for about 18-22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center of the muffins comes out clean.
  • Cool in the pan for 5 minutes, then remove to a cooling rack to finish cooling completely.

Nutrition

Serving: 1muffinCalories: 449kcalCarbohydrates: 50gProtein: 7gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 352mgPotassium: 245mgFiber: 4gSugar: 33gVitamin A: 349IUVitamin C: 2mgCalcium: 91mgIron: 1mg
Keyword Gluten Free Muffins Banana
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