Banana muffins are a wonderful use for over-ripe bananas, in fact the more sorry looking, the better!  These muffins are both simple and delicious.  Next time you have some over-ripe bananas give them a whirl, you’ll be very pleased with the results.  Either regular SR flour or gluten free flour works equally well, so feel free to use whichever suits you and your family.  I find the Aldi brand “Has No” gluten free flour yields excellent results and is very economical.  The recipe also works well as a loaf cake, just adjust the cooking time accordingly. These muffins also freeze very well, I tend to wrap them individually and pop them in the freezer for easy morning tea snacks for the week.  Baking a double batch is always a great time saver too!

Easy gluten free banana muffins (makes 12)

Ingredients

  • 130 g soft butter
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3 over-ripe bananas
  • ¾ cup almond meal
  • 1 cup gluten free SR flour
  • ½ tsp bi-carb soda
  • 1 tsp cinnamon

Method

  1. Beat butter and sugar until light and creamy.
  2. Add eggs and beat.
  3. Add mashed bananas, beat slightly.
  4. Add dry ingredients and fold together with a wooden spoon, stirring gently to combine.
  5. Spoon into muffin tins, I use paper liners for easy of cleaning etc, but that’s not necessary.
  6. Bake for approx. 20 mins, 180 degrees (170 fan forced), muffins are cooked when a skewer comes out clean.  If using a loaf pan rather than muffins, check for doneness after 30 mins.