£7.99
6 Cup Muffin Mould
This 6 cup muffin mould is ideal for making low-fat muffins, mousses, individual jellies and fruity freezer cups.
Gluten-free Banana Muffins
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Nutritional Info
Calories per serving
99KCal
Ingredients
- 3 tbsps Alpro cream alternative
- 1 tsp cider vinegar
- 2 tbsps golden caster sugar
- 1 x 100g banana
- lemon juice
- 2 eggs, beaten
- 2 tbsps gluten-free flour
- 2 tbsps gluten-free baking powder
- 1 tbsp icing sugar
- speck of tumeric
Cooking Instructions
- Preheat the oven to 150C, 350F, Gas Mark 4.
- Line a 6-hole muffin tin with papers. Whisk together the Alpro, vinegar and sugar until light and fluffy. Cut 6 thin slices from the banana (reserve the remainder) and place in a little lemon juice. Mash the remaining banana and add to the mix.
- Add the eggs, flour and baking powder, blending well together. Spoon into papers and bake in the oven for 20 minutes.
- Remove from oven and allow to cool. Mix together the icing sugar with the tumeric, add a little boiling water and stir until smooth. Pour onto the cakes and top with the reserved banana slices.
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