Wednesday 12 July 2017

light and fluffy banana muffins.

Eating gluten free seems restrictive to many, but there are actually so many different ways to cook and flours to use. I love experimenting with different flours and getting goodness from so many different real ingredients. I also love incorporating fruit and veg into my baking for natural sweetness and extra nutrients. My current favourite banana bread/muffin recipe uses besan flour, also known as chickpea/garbanzo bean flour. I'm guessing not many people often cook with besan flour, but these muffins are light, fluffy and delicious and can be made as bread, big muffins, or small cupcakes. 

So grab a bunch of those cheap, old looking bananas (you'll have to steer clear of supermarkets to find them!) and let's get baking!


B A N A N A  M U F F I N S
Gluten free. Dairy free. Nut free (if no nuts added). Refined Sugar free.
Makes one loaf, 6 muffins or 12 cupcakes.

  • 3 ripe bananas, mashed
  • 3T honey (or use a bit less depending on how sweet you like it or how ripe your bananas are)
  • 2t vanilla
  • 2 free range (or organic) eggs
  • 2T coconut oil, melted and cooled
  • 1t apple cider vinegar
  • 1 1/2 C besan flour
  • 1t baking soda
  • 1/2t cinnamon
  • 1/4t salt
Preheat oven to 175*C. Line chosen baking tray with something non-stick – I personally like to use silicone cupcake cases or a silicone baking mat or non-stick paper (as above).

Whisk together dry ingredients.
Mix together wet ingredients until well combined and creamy.

Add dry ingredients to wet ingredients and mix until just combined.
Fold in optional add-ins such as choc chips, walnuts, blueberries, coconut.

Pour batter into pan. Bake cupcakes for 25 minutes, muffins for 30 minutes and loaf for 40 minutes or until skewer inserted in centre comes out clean. Leave to cool (if you can resist). Try stopping at just one!

Original recipe from Pulse Pledge.

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