Banana Muffins

Very similar to the Spinach and Sweet Potato muffins, these banana versions also keep well in the freezer. For non babies, add 2 tablespoons of soft brown sugar and a pinch of cinnamon to the mixture or perhaps a handful of chocolate chips! Makes 12.

2 cups or 300g mashed banana
2 heaped teaspoons of egg replacer
4 tablespoons of water
100ml of oil
170g of gluten free, self-raising flour
1 tsp gluten free baking powder
1/2 cup sultanas (optional)

Mash the banana. Whisk the egg replacer, water and oil till it resembles a thick paste. Add the flour, baking powder and banana until combined. Mix through the sultanas if using. Place dollops in a greased or silicon muffin tray. An ice-cream scoop as suggested by the Intolerant Gourmet is quite useful for this bit. Place in a pre-heated oven at 180 degrees for 25 minutes till golden.

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4 Comments Add yours

  1. Laura Q says:

    Great recipe! Quick and simple to follow. I made these for my 1yr old son and he loves them! I added a bit of cinnamon to the mix, to compliment the banana. I’ve found that it’s a great naughty treat for mum too – especially when toasted and smothered in butter 😉

    1. Hehe! Great to hear and adding cinnamon – brilliant. Thanks for visiting and commenting.

  2. Reshma says:

    Just got these out of the oven and there are already two missing! They taste fab, will try them with the butter mmmmm. I added cinnamon and chocolate drops to a few of them. Hope they go down a treat at tomorrow’s haloween party. Thanks to the author for a fab recipe. Reshma

    1. Really pleased to hear and great idea to add cinnamon and chocolate drops. Good luck with the party.

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