Gluten Free Dairy Free Banana Muffins
Gluten, dairy, soya, yeast and refined-sugar free. Can be egg and nut free with a few changes
Ingredients
- 3 very ripe medium sized bananas - mashed
- 3 tbsp apple juice - smoothie or other fruity juicy stuff!
- 50 g dairy-free spread - you could use butter if you weren't avoiding dairy
- 50 g Coconut oil - melted
- 2 eggs - or 2tbsp flax seeds 'whizzed' in a handheld chopper with 6tbsp water till creamy
- 200 g gluten-free self-raising flour blend (or 200g plain flour with 2 tsp baking powder) - I recommend using my wholegrain blends
- 50 g ground almonds
- Half tsp baking powder
- Half tsp cinnamon
- approx 50g dark chocolate chips - check ingredients. I used Silverspoon but see note below
Instructions
- Preheat the oven to 180 degrees and grease a 900g loaf tin with dairy free spread (or line a muffin tray with muffin cases).
- Cream the spread until light and fluffy then add the eggs and continue to whisk for a further minute or so.
- Fold in the bananas, juice and all other ingredients until combined. Do not over-mix because the bread will be tough
- Place the mixture in your prepared loaf tin or muffin tray and bake in the oven for approx. 1 hour for the loaf and half an hour for the muffins. Test it is done by inserting a skewer. It should come out clean...if not put back in the oven for a while longer before testing again
- Allow the loaf or muffins to cool for 10 minutes before turning out onto a wire rack.
- This recipe freezes really well and as a special treat for weekends I added approx. 50g dark chocolate chips (Silverspoon ones are gluten-free and dairy-free, although say they may contain traces of milk...so depends on the level of allergy/intolerance)! Just place a slice of the loaf or a muffin in the microwave to heat for approx. 30 seconds straight from the freezer...