Banana Muffins Gluten-Free Lunchbox
These gluten-free banana muffins are lower in sugar than normal muffins, and make a perfectly great lunchbox treat. They are made in the one bowl, able to be frozen, and ready in under 25 minutes.
Ingredients
- 1½ cups banana, mashed
- ⅓ cup maple syrup
- ¼ cup milk
- 4 tbsp butter (60g)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1½ teaspoons ground cinnamon
- 2 eggs
- 1½ cups gluten-free plain/all-purpose flour
Instructions
- Preheat oven to 175℃/350℉ and spray a muffin pan with cooking spray.
- In a large bowl, mash your 1½ cups banana, mashedthen add the ⅓ cup maple syrup, ¼ cup milk, 2 tsp vanilla extract, 1 tsp baking soda, 1½ teaspoons ground cinnamon, 2 eggs and then your melted 4 tbsp butter (60g). Mix until all combined.
- Add in the 1½ cups gluten-free plain/all-purpose flour and combine all ingredients together until you can no longer see flour lumps, but be careful not to overmix.
- Scoop your batter into the muffin tin, allowing room for the muffins to rise.
- Bake for 20 minutes for 12 x large muffins, or anywhere from 10-16 minutes for smaller sized muffins, or until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes (this is the time to 'poke' in some optional choc-chips if you want to), before transferring to cool on a wire rack. These can be eaten warm, cold, or once completely cool, you can wrap and freeze some muffins for up to 3 months.
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