These gluten-free muffins have an irresistibly light and crunchy top with a wonderfully dense and decadent crumb from the ripe bananas, cocoa powder and ground hazelnuts. Slideshow:  Amazing Gluten-Free Recipes 

Sarah Bolla
January 2014

Gallery

© Sarah Bolla

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and line a 12-cup muffin pan.

    Advertisement
  • In a mixing bowl, use an electric mixer to combine the banana, sugar, oil, eggs and vanilla. Beat until the mixture is one even consistency. Consistency should be entirely smooth and creamy.

  • Whisk the flour, hazelnut meal, 1/4 cup cocoa powder, baking soda and salt and add to the wet ingredients. Gently mix until dry ingredients are fully incorporated into the banana mixture.

  • Pour batter into the prepared paper liners and bake for 18-20 minutes, until a toothpick comes out clean. Let cool on a wire rack. Once cool, using a fine mesh sieve, dust with 2 tablespoons of cocoa powder.

Advertisement
Advertisement