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Banana Honey Muffins Recipe

Cakes & Desserts

Banana Honey Muffins - Glutafin gluten free recipes

The sweet and moist combination of honey and banana make these muffins a delicious and satisfying breakfast alternative.

Preparation time:
20 minutes

Cooking time:
25 minutes

Oven temperature: Preheated at 170 C/150 C Fan/325 F/Gas Mark 3
8 Muffins or 1 x 2lb Loaf or 1 Traybake tin 23cm x 23cm (9 x 9 inches)



Soaking Mix:
110g/4oz Butter
100g/ 3 ½ ozs Runny honey
75g/3oz Dates (stones removed and roughly chopped)
4 x 15ml tbsp Orange juice
3 Medium ripe bananas (peeled to give 275g/10oz banana weight
without skin)
50g caster sugar
250g/9oz Glutafin Gluten Free Select Multipurpose White Mix*
2 x 5ml tsp Gluten free baking powder
2 Medium eggs (lightly whisked)
1/2 x 5ml tsp Ground ginger
1/2 x 5ml tsp Xanthan gum (optional)



1. Place butter, honey, chopped dates and orange juice in a suitable bowl and microwave for 2 minutes or until the ingredients are just bubbling. Stir and set aside for 30 minutes to allow ingredients to soak.
2. Mash the bananas to a puree with a fork in a medium sized mixing bowl. Stir in the soaked mix and the remaining cake ingredients. Beat together with a wooden spoon and spoon into 8 muffin containers resting in
a muffin tray.
3. Cook for recommended time and leave to cool slightly before serving.
*Gluten Free Wheat Free option:
225g/8oz Glutafin Gluten Free Wheat Free Multipurpose White Mix
Loaf variation:
Pour mixture into a lightly oiled 2lb loaf tin. Cook for 60 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Traybake variation
Grease and base line the tin. Cook for approximately 40 - 45 minutes
To freeze:
Suitable for home freezing for up to a month. Wrap in a freezer bag. Defrost for 2 hours.

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