Mini Banana Muffins - Gluten Free
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
A quick and simple way to use up the odd over-ripe banana and end up with little mouthfulls of sweetness!
Category:
Cakes
Style:
Australian
Quantity: 20 mini muffins
Ingredients
- 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
Instructions
-
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
Notes
- I like to ice these little treats with a simple plain white icing made from icing sugar (150g), butter (2 tsps) and a little boiling water to mix.
- Link: Gluten Free Flour Blend
-
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