Gluten Free baking at it’s best: Banana Muffins
Gluten free baking can be a bit hit and miss, especially if you’re not familiar with the range of gluten free flours available. When you do get it right, the result can be amazing, as was the case with these banana muffins!
No there not paleo, and not sugar free either; but there are quite possibly the yummiest gluten free muffins I have ever tried! Invented and whipped up from scratch in the kitchen, an experiment that quite simply worked the first time round!
- 1.5 cups flour (gluten free)
- 2 tsp baking powder
- .5 tsp salt
- .5 cup olive oil
- .5 cup brown sugar
- 2 eggs
- 1 tsp vanilla essence
- .5 cup natural yoghurt
- 3 bananas (ripe and mashed)
Preheat oven to 180 deg Celcius
Lightly grease cupcake pan
Whisk together the flour, baking powder and salt
In another bowl cream the olive oil and sugar until well blended.
Beat in the eggs, yoghurt, banana & vanilla until light.
Gradually beat in half the flour mixture until blended.
Divide batter amongst cups.
Bake until the tops spring back when lightly tapped, 20 – 25 minutes
Cool on wire rack