I don’t like doughnuts or pastries. Even the smell can turn my stomach. Strange? Of course I am! But I can point to a cold and rainy day in the summer of 1970 as we were driving through the Danish countryside. We stopped at a bakery for cocoa and a treat, and the warm, sweet, suffocating smell of pasteries overwhelmed me. End of story.
I do like something sweet in the morning with my coffee – the perfect way to start the day. My first choice is candy – seriously – but I’m desperately trying to grow up. So I take the stand that banana bread and muffins are better candidates for the mature person I strive to be.
This is where Nutella enters the plan, better yet, Cocoa Almond Spread from Trader Joe’s. A glob of either of those dropped into the muffin batter before baking creates a yummy treat that makes my heart beat a little faster. One bite into this muffin and the glorious meltiness of a chocolate bomb explodes into a smile, an ooooh, and mmmmmmm….
So, here’s the deal: If you can get your hands on the Cocoa Almond Spread from Trader Joe’s, the bomb idea works best. Simply fill grease muffin tins or liners about half-way with the lumpy, bumpy batter.
Then add a glob of the spread before filling to the top.
If you’re using Nutella, which is creamier, still delicious, and doesn’t hold together quite as well, put a glob on top of the batter before baking.
Both methods taste amazing, but the effect is a little different.
This sweet little plate is from the set of wedding china my grandparents, Ebert and Rosa Duvick, received on 20 June, 1929. It is a Taylor Smith and Taylor pattern, but I haven’t been successful in finding any details. Can you?
PrintGluten Free Banana Muffins with Nutella Bomb
Ingredients
- 3 1/2 c gluten free flour blend
- 1 1/2 tsp psyllium husk powder
- 1/2 c corn starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1 1/4 c sugar
- 3/4 c coconut oil, melted
- 4 eggs at room temperature, beaten lightly
- 2 tsp vanilla
- 1 1/3 c plain kefir (or filmjölk), substitute with buttermilk, at room temperature
- 3 c mashed bananas
- 1 c Nutella or Almond Cocoa Spread
- Muffin liners, cooking spray, or both
Instructions
- Preheat oven to 350 degrees. Prepare 2 – 12-cup muffin tins with liners or spray. Set aside.
- In large mixing bowl combine flour, psyllium husk powder, cornstarch, baking powder, baking soda, salt, and sugar. Whisk to combine.
- In a separate bowl combine eggs, vanilla, kefir, and mashed bananas. Stir into dry ingredients. Then stir in the melted coconut oil, a little at a time.
- Fill muffin tins half-way with batter. Using 2 spoons, drop a clump of the Almond Cocoa Spread into the center of each cup. Then top with remaining batter.
- Bake at 350 degrees for 18-20 minutes. Remove from oven and allow to cool in the muffin tin for 5 minutes before turning out onto wire rack to cool completely.
- Freezes easily.
Just a note about kefir: When I’m not in Sweden, where I can eat filmjölk to my heart’s content, I often have kefir with homemade granola for breakfast. Plain kefir is stocked at our small town grocery store, so you should be able to find it with ease. Buttermilk makes a fine substitute. If you want to add protein to muffins, switch the kefir to greek yoghurt. The batter will be thicker, but it works just fine. Then you can go about your merry way, knowing you’ve fooled everyone by making “healthy” muffins.
I use this gluten free flour blend, which is always on hand for the rare occasion that I bake.
