These gorgeous gluten and dairy free muffins are a lovely treat for breakfast, or any other time of the day!
Make 12 medium muffins.
230g Gluten free self raising flour
225mls Sunflower oil
200g Sugar
300g Ripe mashed banana
4 Tbsp Peanut Butter
1 tsp Gluten free baking powder
4 Eggs
1tsp Vanilla Extract
2 tsp Cinnamon
1 tsp Xanthan gum
Heat the oven to 200Degrees C. Line a twelve hole muffin tin with muffin cases.
Mix the sunflower oil, sugar and eggs together until well combined. Add the vanilla, peanut butter and mashed banana. Sieve the flour, baking powder, cinnamon and xanthan gum together. Once combined add the dry ingredients to the wet and mix gently. Do not overmix, the batter will look lumpy, but it is supposed to. Spoon the mix into the prepared muffin cases and place in the oven. Cook for 18-20 mins until golden brown. Once cooked, remove from the oven and cool on a cake rack, or eat warm. Do not leave in the tray to cool or they will go soggy.
For extra special muffins top with candied peanuts before baking. I will add a recipe for these soon.
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