Craving a gluten-free breakfast muffin to go with your lactose-free latte? Well this time, you can have your ‘muffin' and eat it too!
INGREDIENTS:
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 3/4 cups (262g) Gluten-Free flour by Dr. Schar
- 8 tablespoons (113g) butter, softened
- 2/3 cup (131g) sugar
- 2 tablespoons (43g) molasses or honey
- 2 large eggs
- 1 tablespoon cinnamon (ground)
- 1 1/2 cups (340g) mashed very ripe bananas
- 1/2 cup (57g) chopped walnuts (optional)
METHOD:
- First, get your ingredients ready & preheat your oven to 220°C.
- Add 2 tsps of baking powder, ½ tsp of xanthan gum, ¼ tsp of baking soda, and ½ tsp of salt to 1 & ¾ cups of Gluten-Free flour by Schär in a large mixing bowl.
- Next, add 8 tbsps of softened butter, ⅔ cups of sugar, 9 tbsps of honey, and 2 large eggs to your dry ingredients & whisk them into a creamy batter.
- Finally, whisk 1 & ½ cups of mashed, ripe bananas, into your batter. For a little extra flavour & crunch, add ½ a cup of chopped walnuts & ½ a tsp of ground cinnamon powder to your batter, and mix thoroughly.
- And that's it, you're ready to bake! Grease and flour your muffin tray, or alternatively, line it with a paper liner or parchment paper, and bake for 20 to 25 minutes.
And there you have it, a healthy & flavourful start to any day!