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Gluten-free banana muffins

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Recipe may contain gluten, milk, soy, egg and wheat.

Have ripe bananas but don’t feel like banana bread? Make these muffins instead! Using gluten-free flour means they’re safe for coeliacs.

8 Ingredients


  • 270g (1 3/4 cups) gluten-free self-raising flour

  • 90g (1/2 cup) rice flour (see note)

  • 85g (1/2 cup) coconut sugar

  • 310ml (1 1/4 cups) milk

  • 60ml (1/4 cup) vegetable oil

  • 1 egg

  • 2 tsp vanilla extract

  • 2/3 cup mashed banana (see note)

4 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan-forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.

  • Step 2

    Use a balloon whisk to whisk together the flours

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (270g (1 3/4 cups) gluten-free self-raising flour|90g (1/2 cup) rice flour (see note)) and sugar (85g (1/2 cup) coconut sugar) in a large bowl. Make a well in the centre.


  • Step 3

    Whisk the milk (310ml (1 1/4 cups) milk), oil (60ml (1/4 cup) vegetable oil), egg (1 egg) and extract (2 tsp vanilla extract) together in a medium jug. Add to the well and stir until nearly combined. Add the banana (2/3 cup mashed banana (see note)) and gently stir until just combined.

  • Step 4

    Spoon mixture evenly among paper cases. Bake for 20-25 minutes or until a skewer inserted into one muffin comes out clean. Serve warm.
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Recipe Notes

  • If you don’t have rice flour, any gluten-free plain flour can be used. 
  • You will need 1 large banana for this recipe.

     

  • These muffins are best eaten on the day of making.
Image by Liz Macri

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