With the coronavirus meaning we need to self-isolate, I can’t visit my Mum today on Mothers Day here in the UK. So the kids helpe…more
Ingredients
-
125 g (1 cup) gluten-free / plain flour
-
1/4 tsp xanthan gum if using GF flour
-
150 g (3/4 cup) granulated sugar
-
1 tbsp baking powder
-
1/2 tsp mixed spice / pumpkin pie spice
-
150 ml (1/2 cup) + 2 tbsp) rice milk
-
60 ml (1/4 cup) olive oil
-
2 well ripened, medium bananas
-
100 g cherries in juice, drained and halved
Steps
-
Pre-heat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper liners
-
Mix the flour, xanthan gum if using GF flour, sugar, baking powder and mixed spice togethe
-
Put the bananas, milk, oil and vanilla in a blender and blitz until smooth
-
Make a well in the flour mixture and mix until just incorporated, then stir the cherries through. The consistency should be thick like banana bread
-
Divide between the paper cases, they should each be 3/4 filled
![Vickys Cherry Banana Muffins, GF DF EF SF NF recipe step 5 photo]()
-
Bake for 12 minutes then turn the tray and bake another 3 – 5 minutes until nicely risen and golden
![Vickys Cherry Banana Muffins, GF DF EF SF NF recipe step 6 photo]()
-
Let cool in the tin on a wire rack for 5 minutes before removing from the tin and letting cool completely
![Vickys Cherry Banana Muffins, GF DF EF SF NF recipe step 7 photo]()
-
GF flour does not brown the same way as wheat flour does so to achieve that colour you can brush the tops gently with some extra milk at the 10 minute baked point or sprinkle some brown sugar on top before baking
