It’s Sunday night, I look in the cupboard, I look in the fridge. Bleh. School lunch time again. I bought some bananas yesterday, that ended up under some heavy stuff – so now I have squashed bananas in my fruit bowl. Kids are turning up their noses at them, so I think the obvious. Banana muffins. I set to work pulling out ingredients then realized that I didn’t have any paper cases to put the batter in. No big deal, I could have greased and floured the tray, but that seemed like too much effort, and I thought this would be a great opportunity to show you how to make your own when you too, have run out.
Start with a glass upside down
Gluten Free Honey Banana Muffins
I found the original recipe here, and loved the fact that it was already a low sugar recipe. This was not originally a gluten free recipe, but I had some gf flour and decided to try it out in this recipe plus a few teeny tweaks.
2 cups (300g) gluten free self-raising flour (or gluten SR flour)
1, 1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 cup raw sugar or sugar of your choice
75g butter, melted
1/2 cup (125ml) milk
2 tbs honey
1 tsp vanilla essence
2 tsp white vinegar
2 – 3 eggs (I used 2 small eggs and 1 large egg)
1 cup mashed banana (I actually didn’t measure my mashed bananas but I used 2 large bananas)
Preheat oven to 180°C. Line muffin tray with paper cases.
Place flour, bicarbonate of soda, cinnamon and sugar into a large bowl.
Combine melted butter, milk, honey, vanilla, vinegar, eggs and mashed banana in a jug or bowl. My kids don’t like to have chunks of banana in their cakes, so I decided to use my stick blender to blend this mix until there was no banana chunks left.
Whisk the wet ingredients into the dry ingredients, Spoon mixture into muffin pans. Bake for 20 minutes or until cooked through when tested with a skewer. Cool in pans for 5 minutes, turn onto a wire rack to cool. This made 15 medium to large muffins.
Notes: *These are not overly sweet muffins, perfect for school lunch boxes or breakfast muffins. *This recipe could easily be made in a thermomix by starting with the butter and adding the wet ingredients, then adding the dry mix. * If using gluten flour, remember not to over mix, as this makes the muffins ‘harder’. *You could easily reduce the sugar further and increase the honey if you wanted to.
My eggs straight from my parent’s farm 🙂