Gluten Free Banana Berry Muffins

Readers, I’ve got yet another gluten free bake for you.  My bag of Doves Farm appears to be endless, so I swapped regular flour for gluten free in the recipe.

These are a bit more crumbly than regular muffins – sort of a “caffin” hybrid – a cross between a cake and a muffin.  They are best eaten warm and these kept for around 3 days.  Top tip – heat up in the microwave for 15 seconds if you are eating the day after.  Makes for a bit of a less crumbly experience.

These are relatively low fat and the banana and berries at least help towards your 5-a-day…

Perfect for breakfast on the run or as a mid-morning snack.

Happy baking!              

Gluten Free Banana Berry Muffins

Ingredients (makes 10-12 muffins)

225g gluten free self raising flour

½ tsp bicarbonate of soda

125g dark soft brown sugar

125ml vegetable oil

3 small/medium eggs

½ tsp ground cinnamon

2 medium ripe bananas

½ cup frozen mixed berries - defrosted (juice squeezed out so only flesh is remaining)

Topping

Gluten free oats

Several pinches of dark brown soft sugar

 

Method

1. Preheat the oven to 200c/180c fan. Add the muffin cases to a muffin tin. 
2. Add the sieved sugar, eggs and vegetable oil to a bowl and mix until combined.  Add the mashed banana and mix.  Add the mixed berries, discarding the juice and only adding the flesh. Mix to combine.
3. Sieve in the gluten free flour, cinnamon and bicarbonate of soda. Lightly mix together with the wet ingredients – the mix should just be combined and look lumpy.

   

   Lumpy batter isn't a problem!

4. Spoon a heaped dessert spoon of mix into each muffin case until around ¾ full.
5. Top with a sprinkle of gluten free oats and dark brown sugar (this will help to make a crispy topping).
6. Transfer to the oven and bake for 20-25 minutes until dark golden on top and cooked through.

   

   Decent rise on the muffins

7. Remove from the oven and allow to cool before serving. 

   

   The finished article