Amazing Gluten Free Muffins - Banana, Toasted Walnut & 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.
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.
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