Banana muffins recipe
“Ideal for bagged lunches or fresh from the oven as an afternoon treat with coffee or tea”
- Preparation time: 10 mins
- Cook time: 25 mins
- Total time: 35 mins
- Yield: makes 6
Muffins seem to be a staple in the majority of diets now, everytime you enter a coffee shop muffins of all varieties are on display, and who can resist?
These banana muffins are very easy to make, and if you need more than 6 then the recipe doubles up perfectly.
I also occasionally like to spread a little nut butter on the top for a different taste sensation. If you've never tried bananas and nut butter together you'll be hooked when you do. I used to live on peanut butter and banana sandwiches when I was at college and pre-wheat allergy, I still enjoy them now using gluten free breads or bagels.
70g [70g] brown rice flour
45g [45g] tapioca flour
45g [45g] potato flour
1 1⁄4 tsp [1 1⁄4 tsp] baking powder
1⁄2 tsp [1⁄2 tsp] xanthan gum
1⁄2 tsp [1⁄2 tsp] unflavoured vegetarian gelatine (we used Agar flakes)
30g [30g] sugar
1⁄2 tsp [1⁄2 tsp] organic lemon zest (non-organic lemons have waxed skins)
1  dessert apple, peeled and cooked with 1 tbsp water, mashed to a puree
1 large [1 large] egg, beaten
4 tsp [4 tsp] light olive oil or flavourless oil
100ml [100ml] milk (substitute: almond, rice, soy etc)
1⁄4 tsp [1⁄4 tsp] vanilla extract
1  firm ripe banana, chopped
6  paper muffin cases
Preheat oven: 200°C, 400°F, Gas 6
- Mix together the rice, tapioca and potato flours, gelatine, xanthan gum, baking powder, sugar and lemon zest.
- Mix the apple puree with the egg, oil, milk and vanilla. Mix this into the dry ingredients so that you get a lumpy batter.
- Gently fold the banana into the mixture, then divide equally into the 6 muffin cases in a muffin tray. Bake for 25 minutes, they are cooked when a toothpick inserted in the centre of a muffin comes out clean, unless it comes out with banana on—then try somewhere else. Leave to cool on a baking tray.