Adapted from the amazing glutenfreescallywag.com this recipe was a banana birthday cake for a loved one on Friday night and a tray of muffins on an idyllic Sunday afternoon. I love making gluten and lactose free treats, as they are difficult to get right, but when you do you feel like you have really accomplished baking. I suggest using maple syrup as you can really taste this delectable flavour in the finished product. Hopefully these muffins last me all week!!
INGREDIENTS
- 1/4 cup liquid coconut oil, plus extra to grease muffin holes
- 1/2 cup gluten free flour
- 1 cup gluten free self-raising flour
- 1/2 teaspoon gluten free baking powder
- 2 heaped teaspoons ground cinnamon
- 1/2 cup almond meal
- 3 free-range eggs
- 1/4 cup stevia or natural sweetener of your choice
- 1/4 cup maple syrup
- 2 teaspoons vanilla essence
- 1 heaped cup mashed banana (2 large ripe bananas)
COOKING / BAKING
1. Preheat a fan force oven to 160 degrees celsius. Lightly grease a 12-hole muffin tin with coconut oil.
2. Sift the two flours, baking powder and cinnamon into a medium-sized bowl. Add the almond meal and stir to combine.
3. In a separate large bowl add the eggs, stevia and syrup and whisk well until the sugar has dissolved. Add the vanilla and mashed banana to the bowl and stir well.
4. Fold the flour mixture into the egg, sugar and banana mixture gently. Evenly spoon the batter into the 12 prepared muffin holes and bake in the oven for 25 minutes or until cooked.
Makes / 12
Total Preparation time / 10-15 minutes
Total Baking time / 25 minutes
x Emily
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