This muffin passes the test I give all of my gluten-free recipes: Can you tell it’s gluten free? It is for this reason you will rarely find a gluten-free baguette or light, holey pizza crust. Doughs that rely very heavily on gluten formation and structure are the most challenging and disappointing. However, in pastry-making, the replacements are much easier, and a soft crumb is practically guaranteed when made with ingredients that add moisture. This is a very moist, chunky muffin; the crumble adds a salty, spicy crunch.
Directions:
Preheat the oven to 350°F [180°C]. Line the wells of two 12-cup muffin tins with paper liners.
To make the crumble, in the bowl of a stand mixer fitted with the paddle attachment, combine the oats, almond flour, sugar, cinnamon, and salt. Reduce the speed to low and pour in the butter. Gently stir in the walnuts until coated. Spread the mixture on a baking sheet in a thin layer and freeze
for 1 hour. Break into chunks.
Alternatively, put the dry ingredients in a medium bowl and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the clumps are pea-size.
To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the mashed bananas and beat until the mixture is
smooth. Scrape down the sides of the bowl with a rubber spatula. Stir in the
crème fraîche and vanilla.
In a separate bowl, sift together the oat flour, almond flour, brown rice flour, baking soda, salt, and cinnamon. Add to the banana mixture with the walnuts, beating on low until just combined.
Using an ice-cream scoop or large spoon, portion the batter into the wells, filling each three-quarters full. Top with the crumble. Bake for 25 to 30 minutes, until a tester inserted into the center of the largest muffin comes out clean.
Cool on a wire rack for 5 minutes. Remove the muffins from the tins to cool completely. Store, well wrapped, at room temperature for up to 4 days.
Summer Berries Variation: Switch out 1/2 cup plus 2 Tbsp [140 g] applesauce for the bananas and add about 1 pint [560 g] fresh blueberries or raspberries.
Autumn Apple Variation: Switch out 1/2 cup plus 2 Tbsp [140 g] applesauce for the bananas and add 1 cup [115 g] peeled and grated apple or pear.
