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.
Continue After Advertisement
Ingredients
- Crumble topping
-
1/2 cup
quinoa flakes
-
1 cup
almond flour
-
2 tablespoons
grapeseed oil
-
2 tablespoons
maple syrup
-
2 tablespoons
raspberry jam
- Muffins
-
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
Directions
-
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.
See what other Food52ers are saying.