Banana and Honey Muffins - makes 12
- 125g gluten free plain flour
- 125g ground almonds
- 2 ½ tsp gluten free baking powder
- 1 tsp ground cinnamon
- 100g butter
- 35g honey
- 60ml milk
- 2 eggs
- 2 small ripe bananas
- 25g sultanas
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 200°c / 400°f / gas mark 6. Place 12 muffin cases into a muffin tray.
Sift the flour, ground almonds, baking powder and ground cinnamon together four times to fully incorporate the baking powder.
Melt the butter and stir into the flour.
Mix together the honey, milk, vanilla and eggs and stir into the flour.
Mash the bananas and stir into the batter with the sultanas. The batter should be a dropping consistency.
Fill the muffin cases almost to the top. You can sprinkle sugar onto the tops if you like.
Bake for 15 – 20 minutes until a knife inserted comes out clean.
Leave for five minutes to firm up before transfering to a cooling wire.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and your choice of dairy free milk. I recommend almond milk.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.
Serve with yoghurt sweetened with honey. If eating from frozen, heat in the oven and eat while still warm.