GLUTEN AND WHEAT FREE BANANA HONEY MUFFINS
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.
Provided by Clawdia78
Categories Toddler Friendly
Time 35m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180c (350f) or 160c (320f) for fan forced. Lightly grease muffin pan (I use 1/3 cup muffin pan).
- Sift flours, bicarb, baking soda, xantham gum and salt together, set aside.
- 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.
- Add dry ingredients to wet ingredients, mix until well combined.
- Spoon into prepared muffin pan, bake for 20mins.
- Cool on cooling rack.
- Serve warm or cool, with or without butter.
Nutrition Facts : Calories 256.4, Fat 10.7, SaturatedFat 3.9, Cholesterol 34.2, Sodium 434, Carbohydrate 38.9, Fiber 1.4, Sugar 17.2, Protein 2.5
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jinyi
[email protected]Yum!
hlengiwe gamede
[email protected]I made these muffins yesterday and they were a hit! My kids loved them and my husband said they were the best banana muffins he's ever had. They're so easy to make and they're a great way to use up ripe bananas.
Jibesh Ram
[email protected]These muffins were amazing! I'm so glad I found this recipe. I've been looking for a gluten-free banana muffin recipe that actually tastes good, and these definitely fit the bill. They're moist and fluffy, with a delicious banana flavor. I also love