Gluten free banana muffins
Nut free, xanthan gum free, egg free, vegan option Makes 10-11 muffins*Cups are in Australian measures. Use gram and ml for international accuracy.
Ingredients
- 160 g (1 cup)* fine white rice flour
- 60 g (1/2 cup)* buckwheat flour
- 4.5 g (1/2 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- pinch of fine salt
- 250 g ripe banana see notes
- 150 g thick plain yoghurt I have tested Lactose free Greek yoghurt and coconut yoghurt
- 125 g caster sugar
- 60 ml (1/4 cup)* neutral flavoured oil (I used vegetable oil)
- 125-185 ml (1/2 - 3/4 cup)* milk of choice
- 100 g dark chocolate chips optional
Instructions
- Preheat the oven to 180C/356F. Line 10-11 holes of a muffin tin with muffin liners or grease them well.
- Whisk to combine the flours, baking soda and salt in a medium mixing bowl. Set aside. Add any spices (like cinnamon) here if you're using them.
- Add the remaining ingredients and 125ml (1/2 cup) to the bowl and whisk until a batter forms. If the batter looks a little dry or stiff, add the remaining 60ml (1/4 cup) milk.
- Spoon the mixture into the prepared muffin liners, right to the top. Once you’ve used all the batter, top with any toppings you'd like (a thin slice of banana is my preference) and bake the muffins for 20-30 minutes or until domed and golden. Allow them to cool a little before eating, and completely before storing in an airtight container. They keep well in an airtight container for a number of days.
Tried this recipe?Let us know how it was!