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Banana Muffins


 Prep Time | 15 minutes
 Cooking Time | 25 minutes
 Serves | 12 people

Our Notes

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200g/7oz Pure GF Rice Flour (50/50 white and brown)
60g/2oz Pure GF Potato Starch
30g/1oz Pure GF Tapioca Starch or Cornflour
110g/4oz Fine White Granulated Sugar
1 tsp Pure GF Xanthan Gum
1 tsp Pure GF Baking Powder
1 tsp Pure GF Bicarbonate of Soda
¼ tsp salt
8-10 fl oz Ripe Banana puree (approx. 3 medium bananas)
2 eggs, beaten with a fork
3-4 fl oz Milk or Water
3 fl oz Vegetable Oil
60-85g/2-3oz Walnuts or Pure GF Chocolate Chips (Optional)


  1. Preheat oven to 200°C/400°F/Gas Mark 6. Prepare muffin tins.
  2. In a large bowl, sift together at least twice all dry ingredients (add chocolate drops is using).
  3. In another bowl, mash bananas thoroughly with a potato masher. Stir sugar, eggs, milk/water and oil.
  4. Pour all wet mixture into the dry mixture. Stir until batter is evenly mixed and no dry flour is visible. (Add walnuts is using).
  5. Spoon into tins. Bake the Banana Muffins for 20-25 minutes, until tops are lightly browned and spring back when pressed.

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