Makes 12

So many people these days require gluten-free recipes and I’ve been hard pressed to come up with new ideas for my friends and family. These banana muffins were a real hit with my friends this morning and the leftovers are going to make great back to school lunch box fillers – minus the caramel!

Here’s What Goes In

• ½ cup softened butter
• ½ cup brown sugar
• 3 ripe bananas, mashed
• 1 teaspoon vanilla essence
• 2 eggs
• 1 cup of gluten-free flour
• ¾ cup of coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 jar of salted caramel

How To Do It

Preheat your oven to 180°C. Using a handheld blender, cream the sugar and butter and then add the vanilla essence. Add the eggs one by one and continue to blend. Stir in the dry ingredients. Now mash the bananas either by hand using a fork or whizzed with a food processor. Stir the mashed bananas in to the batter until well combined.

The batter will now be thick and ready to spoon into greased muffin casings best placed in a muffin tray. I use just a little non-stick cooking spray on the casings before spooning in the batter. For even-sized muffins, use an ice-cream scoop to measure out each one. Bake for 12-15 minutes being very careful not to over-cook them as they can easily dry out. For a delectable teatime treat, spoon a healthy dollop of salted caramel over the top.