Tuesday, 25 March 2014

Moist Banana Muffins GLUTEN FREE

Our family is currently on a gluten free trial, so now I am busy making gluten free treats. I am sooo glad (and so is Imad) that these little gems have come out so well. I am making a batch each day at the moment. Overboard? Maybe!

Makes 12 - 15 muffins

2 cups self-raising gluten-free flour (I used the Macro Organic brand from Woolworths)
1 cup rapadura sugar
1/2 tsp celtic salt
2-3 bananas, to equal 1 cup of mashed banana
1 cup coconut milk/light coconut cream
1/2 cup ricebran oil or a light tasting oil
1 tsp apple cider vinegar (optional)
1/2 Tbs vanilla extract (optional)
  • Preheat the oven to 180 degrees celcius and place muffin cups on tray or grease your muffin pan/s.
  • Whisk together the flour, sugar and salt
  • with a stick blender, blend up the remianing ingredients. If you do not have a stick blender, use a normal blender/processor or just mix together with a whisk making sure you have mashed the banans well before.
  • Pour mix 3/4 way up the muffin pans. 
  • Bake for 15-20 minutes, or until golden brown.

1 comment:

  1. These sound delicious. I love the idea of adding coconut milk instead of other non-dairy milk that is regularly used :-)
    Good luck with your gluten free trial - be sure to keep us posted on how it goes :-)


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