Why, why, why do gluten-free muffins have such a bad rap?
I’ll tell you why: because most gluten free muffins look and taste like cardboard. That’s the God’s honest truth.
Last Saturday in San Diego, I stopped by a cute little cafe to grab an early morning coffee before hitting the gym, and (of course) couldn’t help admiring the pastry display. The muffins, donuts, pastries and cookies looked ah-mazing.
And then I saw it.
A sad little platter in the back corner of the display labeled ‘gluten-free muffins’. Oh boy these muffins were a sorry sight, looking more like discs than muffins, as there was nothing fluffy about the tops. It looked like cardboard. Gross, dense, choke-it-down cardboard.
Ugh. No thanks.
I don’t know which gluten-free flour was used in those desolate muffins, but I doubt that it was grain free, refined sugar free and gluten free. Just flavor and fluffiness free.
Those sad little muffins haunted me over the next few days. I had to prove to myself, and to the world, that it was possible to make fluffy, make-your-mouth-water, delicate, flavorful muffins…without gluten, grains, dairy or refined sugar. I knew it could be done.
This recipe for Banana Chocolate Chip Mini Muffins took shape in my mind, and turned out even more make-your-mouth-water than I had hoped.
Eat one of these babies while still warm from the oven to experience just how delightful gluten free muffins can really be.
Preheat the oven to 350 degrees F. Line a 24 mini muffin tin with paper liners.
In a medium bowl combine the almond flour, baking soda, baking powder and salt. In another bowl mash the bananas. Add the egg, coconut palm sugar and melted coconut oil.
Add the dry ingredients to the wet ones. Mix until fully combined. Fold in the chocolate chips.
In a separate bowl combine the topping ingredients.
Fill each muffin tin to the top with batter. Sprinkle the tops of the muffins with the crumb topping.
Bake for 15 minutes. Enjoy!