Banana Muffins

Banana Muffins

These muffins are quick and easy to make. They’re also a great way of using up over-ripe bananas.

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Ingredients (makes 14)

250g gluten free self-raising flour

1/2 teaspoon xanthan gum

1 and 1/2 teaspoons baking powder (check it’s gluten free)

1/2 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

115g caster sugar

75g margarine (melted and cooled)

1 teaspoon vanilla essence

1 tablespoon honey

2 eggs

125ml milk

2 large, ripe bananas (mashed)

 

Method

  1. Preheat the oven to 170C and put paper cases into a muffin tray.
  2. Put the flour, xanthan gum, baking powder, bicarbonate of soda, cinnamon, nutmeg and sugar into a bowl and mix well.
  3. In another bowl, use a fork to mix the margarine, eggs, vanilla essence, honey and milk.
  4. Add the bananas to the egg mixture and stir.
  5. Put the wet ingredients into the dry ingredients and stir. Be careful not to over-mix.
  6. Divide the mixture between the muffin cases, filling the cases almost to the top.
  7. Bake for approx. 15 minutes, until golden brown and firm.

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Coeliac foodie refusing to miss out on the things I used to enjoy eating. Sharing recipes and reviews as I go.

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