Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Gluten-Free Banana & Blackberry Muffins

Gluten-Free Banana & Blackberry Muffins

Gluten-Free Banana & Blackberry Muffins

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

Makes 12

200g brown rice flour

80g quinoa flour

20g cornflour

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

2 eggs

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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2019. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!