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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These gluten-free banana muffins are an ideal lunchbox snack or as a morning treat.
1 First make the gluten-free flour mix. Combine the flours thoroughly in a large bowl, or pulse in a food processor until blended.
2 Preheat the oven to 180°C/fan 160°C/gas 4 and line a 12-hole muffin tin with paper cases.
3 In a medium bowl, mix together all the topping ingredients and set aside.
4 In a large bowl, tip the flour mix, sugar, baking powder, xanthan gum, cinnamon and rice bran, then stir to combine. In another bowl, whisk the eggs, oil, mashed bananas, milk and vanilla extract.
5 Make a well in the centre of the dry ingredients and pour in the banana mixture. Stir gently until just combined and a soft dropping consistency – if the mixture seems too dry, add a drop more milk. Straightaway, spoon the mixture into the paper muffin cases, then top each with a sprinkling of the topping. Bake for 20 min or until the buns are well risen and golden on top, then serve while still warm.
The gluten-free flour mix makes 1kg. Store in an airtight container and use by the earliest ‘best before’ date of the 3 individual flours used.
Calories 157 cal
Kilojoules 657 kJ
Total fat 5.7 g
Saturated fat 0.9 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I didn’t have a muffin tin so I made the batter and poured it into a loaf tin. I baked for a bit longer – maybe 35 minutes at a slightly higher temperature and it came out great! Really moist and light and so different to heavy GF loaf recipes.