delicious & easy banana bread muffins
I don’t know about you, but this whole isolation situation just makes me want to bake!
So, if you’ve got some over ripe bananas attracting fruit flies on your kitchen bench, here is a foolproof, absolutely delicious recipe for the most perfect gluten free muffins. And if you like your gluten, just sub the buckwheat flour for regular flour!
2/3 cup granulated sugar (or coconut sugar)
1/2 cup vegetable or coconut oil
2 large eggs
2/3 mashed banana (1.5 large bananas, save the other half for topping slices)
1 tsp vanilla extract or vanilla powder
1 2/3 cup buckwheat flour (or all purpose flour)
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
cinnamon & sugar topping
50g butter, melted
1/4 cup granulated sugar (or coconut sugar)
1/2 tsp cinnamon
preheat oven to 190°C. spray 9 extra large muffin cups or line with muffin papers
In a bowl, combine flour, baking soda, salt & cinnamon.
In another bowl, whisk sugar, oil, eggs, banana & vanilla.
make a well in the centre of the dry ingredients and pour wet mixture and stir to combine
divide mixture between 9 muffin moulds
top with thin slices of half the reserved banana
bake 15-20 mins, depending on your oven; til lightly golden, risen and a testing skewer comes out clean
remove muffins and cool on a rack
for the cinnamon butter; melt butter & sugar together, add cinnamon and use a tsp or pastry brush to cover muffins with mixture
If you can wait til their cooled, they make great morning or afternoon tea treats (perfect with a cup of Earl Grey tea) or serve them warm with a scoop of vanilla Icecream.