Gluten-Free Banana & Blackberry Muffins. Gluten-free muffins will stay fresh, as long as they are kept in an air tight container. Or better still, make a batch of muffins, and individually freeze each one. Pull one out in the morning, and by lunchtime they will have thawed.
Gluten-Free Banana & Blackberry Muffins
200g brown rice flour
80g quinoa flour
2 ½ teaspoons gluten-free baking powder
100g blackberries, plums or blueberries, plus extra for garnishing
2 bananas, mashed (300g)
1 cup (250mls) buttermilk
½ cup brown rice syrup
½ cup apple sauce
1 teaspoon vanilla extract
80g melted unsalted butter or margarine
¼ cup gluten free toasted muesli, optional
Preheat oven to 180°C. Place paper cases into a 12-hole muffin tin. Place the flours and baking powder in a bowl and whisk to break up any clumps. Add the berries and banana and stir to coat with the flour.
Mix the buttermilk, brown rice syrup, apple sauce, eggs, vanilla extract and melted butter and whisk together well. Add the wet mix to the dry mix and gently fold together, until it is just mixed. The flours should be mixed in but do not over mix.
Spoon the batter into the prepared muffin cases. Sprinkle a little of the toasted granola onto each one, plus top with extra berries. Bake in oven for 25-30 minutes, until golden brown. Turn out onto wire racks to cool. Keep in airtight container and should last for 3-4 days.