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
- Preheat the oven to 200c/180c fan. Add the muffin cases to a muffin tin.
- 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.
- 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! - Spoon a heaped dessert spoon of mix into each muffin case until around ¾ full.
- Top with a sprinkle of gluten free oats and dark brown sugar
(this will help to make a crispy topping).
- Transfer to the oven and bake for 20-25 minutes until dark
golden on top and cooked through.
Decent rise on the muffins - Remove from the oven and allow to cool before serving.
The finished article
I love banana and these muffins look really tasty. I will have to give them a try
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