Tuesday, July 5, 2011

13. Banana Muffins with Hazelnut Frosting




 My grandmother made the best Banana nut bread.  I loved her recipe and she was always able to get it to rise and bake up so nicely.  I still have the recipe but I cannot use wheat flour in my baking.  I have tried several different recipes and find them to look good, but the taste is off a bit.  I decided to search recipes that used almond meal.  I found several, but decided on one.  You must know that I don't quilt using the original pattern and  I don't cook the same way.  It's very hard for me to use it "as is".



You can find the original recipe here.  I adapted the recipe below from Glugle Gluten Free.

I have adapted the recipe based on how I cook and how I think the perfect muffin will turn out.  I love using the almond meal.  My husband could not get enough of them, that's a good sign.

Almond Meal or Flour can be found at Whole Foods or Trader Joe's.

Sherron's version of Banana Muffins

Recipe:

Preheat oven to 350.

2 cups of Almond Meal Flour, loosely packed
1/4 cup Tapioca Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Sea Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg

2-3 Mashed Bananas, the older they are the sweeter they will taste
3 Eggs
1/4 cup Light Olive Oil
1/4 cup Sugar


1 cup Chocolate Chips, optional
1/2 cup Chopped Pecans, optional


Using a large mixing bowl, combine almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon and nutmeg.  Whisk dry ingredients together to combine well.

In a small bowl, combine banana's, eggs, olive oil and sugar.

Add the wet ingredients to the dry ingredients Stir well.  Add optional ingredients.

This makes 12 cupcakes.  You can bake both 6 cup tins at the same time.  Fill the cups almost to the top.


Bake the cupcakes for 25-30 minutes.  Every oven is different so you may want to check sooner than later. Using a toothpick, test to see if center is done.  If you use the chocolate chips, the chocolate may come out on the toothpick.  Try another place or muffin.  Cool on a rack and frost.

Hazelnut Cream Cheese Frosting:

For a cake use the full recipe, but for cupcakes use only half of the recipe below.

12 ounces of Cream Cheese, soft
12 T. butter, soft
1.5 tsp. vanilla
6 cups of powdered sugar.

This frosting should be spreadable, not runny. Add enough powdered sugar to get the consistency you want.  Also make sure your cake or cupcakes are completely cool or it may start to melt and become too soft.

To add the flavoring of your choice, use 1 -2 T.  I used Hazelnut.  The syrup will thin the frosting, but if you refrigerate the frosting, it will become stiff enough to pipe or spread.  ENJOY!



1 comment:

Anonymous said...

These are amazing. So easy and very delicious!

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