Microwaved gluten-free banana muffins
( SERVES 6 )
Made with coconut flour, has no odd flavours or lots of sugar - yet they are spongy and moorish, just like a wheat flour recipe! Can be used as base recipe for other flavours. Can also be made with wheat flour.
|1 Tbsp||Rice bran oil|
|3 Tbsp||Soft brown sugar|
|3 Tbsp||Coconut flour, (use flat not heaped spoonsful)|
|1 Tbsp||Custard powder, use Edmonds for gf|
|1 Tbsp||Baking powder, use Edmonds for gf|
|2 Tbsp||Desiccated coconut, 2-3 Tbsps|
|3 Tbsp||Plain unsweetened yoghurt|
|1 tsp||Vanilla essence/extract|
|2 Tbsp||Chocolate chips, or dried fruit|
- Put peeled banana in a large bowl and mash.
- Add oil, milk, egg and sugar and beat lightly to combine.
- Sift the coconut flour into same bowl. Don't use more than 3 flat tablespoons as it absorbs liquid more than other flours. Sift in custard powder, and baking powder. Mix all into wet mix.
- Add dessicated coconut, vanilla essence, any choc chips or dried fruit, and yoghurt and mix in gently.
- Spray oil into 6 silicon muffin cups, or 6-pack silicon muffin tray. Fill each cup with about a tablespoon of muffin mix.
- Place in microwave and cook for 5 minutes. (Mine is 800w.) This time works best for 6 muffins at a time. Muffins are done when they no longer shine.
- Rest for a couple of minutes, then tip out onto a teatowel covered wire rack. Gently squeeze if muffins are reluctant to come out. Turn right side up and let cool.