Jul
The perfectly delicious use for those over-ripe bananas!
This recipe is gluten-free and yields 12 muffins.
Ingredients
270g gluten-free self-raising flour
90g rice flour (see note)
85g coconut sugar
310ml milk
60ml vegetable oil
1 egg
2/3 cup mashed banana
Take Note:
If you don’t have rice flour, any gluten-free plain flour can be used. You will need 1 large banana for this recipe.
* These muffins are best eaten on the day of making.
Step 1
Preheat oven to 200C/180C fan-forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
Step 2
Use a balloon whisk to whisk together the floursand sugar in a large bowl. Make a well in the centre.
Step 3
Whisk the milk , oil , egg and extract together in a medium jug. Add to the well and stir until nearly combined. Add the banana and gently stir until just combined.
Step 4
Spoon mixture evenly among paper cases. Bake for 20-25 minutes or until a skewer inserted into one muffin comes out clean. Serve warm.