Mini Banana Muffins - Gluten Free
A quick and simple way to use up the odd over-ripe banana and end up with little mouthfulls of sweetness!
Quantity: 20 mini muffins
- 1 Banana mashed
- 1 Egg
- 50 g Butter melted
- 2/3 cup milk
- 30 g walnuts chopped
- 1 cup gluten free flour blend see link below
- 3 tsp baking pwder
- 1/4 cup raw caster sugar
- 1/4 tsp ground cinnamon
Prehate oven to 190˚C
Whisk together the wet ingredients, including the banana in a bowl or jug.
Combine the dry ingredients in another bowl and make a well in the middle.
Add the wet ingredients, and using a wooden or metal spoon, stir until mixed (Do not over-beat)
Spoon the batter into muffin tins that have been lined with little patty papers, or well greased.
Bake 12 minutes or until puffed and slightly golden.
Transfer to a wire cake rack to cool