Banana Honey Muffins Recipe

Cakes & Desserts

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Banana Honey Muffins - Glutafin gluten free recipes

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

You will need:

250g/9oz of Glutafin Select Multipurpose White Mix

225g/8oz of Glutafin Gluten Free Wheat Free Multipurpose White Mix

Preparation time:

20 minutes

Cooking time:

25 minutes

Oven temperature: Preheated at 170 C/150 C Fan/325 F/Gas Mark 3

Makes:

8 Muffins or 1 x 2lb Loaf or 1 Traybake tin 23cm x 23cm (9 x 9 inches)

Ingredients

Ingredients:

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

Cake:

3 Medium ripe bananas (peeled to give 275g/10oz banana weight

without skin)

50g caster sugar

250g/9oz Glutafin 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)

Method

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.