Gluten and Wheat Free Banana Honey Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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My husband and youngest two like these, our eldest doesn't. If you don't like brown sugar just substitute with more white. I use Australian metric measurements. Ingredients:
3/4 cup rice flour |
1/2 cup potato flour |
1/4 cup cornflour (i use white wings corn cornflour) |
1 teaspoon bicarbonate of soda |
1 teaspoon baking powder |
1 teaspoon xanthan gum |
3/4 teaspoon salt |
1/2 cup mashed banana |
1 egg, beaten |
3 tablespoons canola oil |
2 tablespoons honey |
1/4 cup butter, melted |
1/4 cup white sugar |
1/4 cup brown sugar |
Directions:
1. Preheat oven to 180c (350f) or 160c (320f) for fan forced. Lightly grease muffin pan (I use 1/3 cup muffin pan).
2. Sift flours, bicarb, baking soda, xantham gum and salt together, set aside.
3. In a separate large mixing bowl, mash banana (I use a fork to mash and mix throughout this recipe), add egg, canola oil, honey, butter and sugars, mix well.
4. Add dry ingredients to wet ingredients, mix until well combined.
5. Spoon into prepared muffin pan, bake for 20mins.
6. Cool on cooling rack.
7. Serve warm or cool, with or without butter.
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