It pairs especially well with a cup of tea or some dairy-free milk. We hope you LOVE this orange almond cake! It’s: Finally, the addition of baking powder and salt ensure a fluffy loaf with balanced flavor!Īfter transferring the batter to its pan, a delicate (but optional) sprinkle of sugar adds a sparkly sweet touch to the final loaf.Īfter baking, the last (and hardest) step is to let it cool before slicing and sharing (if you have to). Next the batter comes together with a combination of gluten-free flours for the perfect crumb texture: almond flour, potato starch, and brown rice flour. A splash of almond extract joins the party, but you can invite vanilla instead if you prefer. Next come the liquid ingredients - eggs for a perfectly fluffy yet moist result, orange juice for sweet orange flavor, and olive oil for richness. To start this lovely loaf, cane sugar combines with orange zest for BIG, zesty flavor. Plus, just 10 ingredients and 1 bowl required. This perfectly sweet and moist cake is gluten-free PERFECTION and is sure to steal the show at your next brunch or gathering. These muffins will freeze well up to 3 months.Did you hear? Orange zest and almond extract planned a party with a gluten-free cake, and you’re all invited. I like to just loosely cover them, rather than putting them into an airtight container. The trick is to try and keep the topping from getting too soft. That said, they will keep for a couple of days at room temperature. These muffins are absolutely best on the day they are baked, when the crumb topping is wonderfully crispy. Even if you add a generous amount of the crumb, you probably won’t use it all. The crumb does add another bit of sweetness to the muffins, so keep that in mind if you prefer a less sweet muffin. You can use as much or as little of the crumb topping as you like.That said, you can make it a bit chunkier if you prefer. I like to make the crumb topping fairly fine, as I find the muffins bake up batter without too heavy a weight from a more coarse crumb on top.You can use paper muffin tin liners if you prefer, though these will come out of the pan well without them.If you have a kitchen scale, you’ll always have the best baking results by weighing out the ingredients! I’ve included weight measures for the ingredients.
#MINIMALIST BAKER BANANA CRUMB MUFFINS FULL#
Tip! Fill any empty muffin cups 1/2 full with water. Step 5: Scoop or spoon batter into 9 muffin cups.Step 4: Add the dry ingredients to the wet ingredients and fold in just until no flour is visible.
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Pop into the fridge while you make the muffins. Step 1: Make the crumb topping by rubbing butter into the flour, cinnamon and brown sugar mixture.You’ll need about 3 bananas for this recipe. Yellow bananas with black spots are perfect, for best flavour. Ingredients and Substitutionsīananas – start with just slightly over-ripe bananas. The combination of white and brown sugar brings both great flavour and texture.Īnd finally, no need for the stand mixer for this banana muffin recipe, as they are made with just two bowls and a spoon. These banana muffins have the perfect amount of banana flavour, together with a bit of cinnamon, a touch of nutmeg and a splash of vanilla. I love the crispy topping and the tender, moist (but not wet or greasy) muffin. I have tried a lot of banana muffin recipes over the years, but these are the ones I always come back to.
These muffins are topped with a sweet crumb, that bakes up wonderfully crispy. Lovely banana crumb muffins, with a tender crumb that is never wet or oily and with just the right amount of banana flavour.
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