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Author Notes: These muffins were my first contribution to the Gluten-Free Ratio Rally, a blogging collaboration created by Shauna of Gluten-Free Girl.
I love some kind of fruit pieces in baked goods. Raspberries, with their slightly tart taste, seemed a good pair to sweet ripe bananas. I wanted to make them a little bit special, so I made a raspberry flavored crumble-top.The quinoa flakes make a lovely crunch, while the maple syrup sees the tops brown nicely. A crumbly and crunchy texture is a fine way to start your bite, before reaching the moist and sweet fruit below. - KateAlice.
Makes 12 small
- 1/2 cup quinoa flakes
- 1 cup almond flour
- 2 tablespoons grapeseed oil
- 2 tablespoons maple syrup
- 2 tablespoons raspberry jam
- 1/2 cup quinoa flakes
- 2/3 cup millet flour
- 1/2 cup almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup mashed banana (2 medium sized) *not too ripe, just a few brown spots will do
- 1 egg
- 1/4 cup grapeseed oil
- 1/4 cup honey
- 3/4 cup raspberries
- To make the crumble-top: In a medium bowl, use a whisk or fork to combine the quinoa flakes and almond flour. Add the grapeseed oil, maple syrup and jam. Use a knife to stir in circles until the mixture becomes crumbly.
- To make the muffins: Preheat oven to 180°C/350°F and lightly brush with oil a 12-cup muffin tin.
- In a large bowl, use a whisk or fork to combine the quinoa flakes, millet flour, almond flour, baking soda, cream of tartar and salt. In a medium bowl, mash the bananas. Then add the egg, grapeseed oil and honey. Beat with a fork until all the ingredients are combined.
- Pour the wet ingredients into the dry and mix well until combined. Gently fold in the raspberries and stir slowly to spread them throughout the batter.
- Drop 3 tablespoons of batter into each muffin cup. Cover the tops of the muffins with the crumble mixture. You can put on as much as you like: either completely cover the tops, or just a heaped teaspoon (those in the photos have a heaped teaspoon each).
- Place in the oven and bake for approx. 20 minutes. They are ready when a toothpick inserted into the middle comes out clean. Transfer to a baking rack and let cool before unmoulding.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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