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Banana and Carrot Crumble Muffins
Used with permission from the new cookbook
Sharing Sweet Secrets by Pamela Moriarty
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Banana and Carrot Crumble Muffins (Makes 8 Large Muffins)
Crumble
1 tablespoon gluten free plain flour
1 tablespoon unsalted butter
1 tablespoon brown or caster sugar
1 tablespoon roughly chopped walnuts
1 tablespoon shredded coconut
1 tablespoon gluten free muesli or other gluten free cereal
Muffins
1/2 cup gluten free self raising flour
1/4 cup buckwheat flour
1/4 cup white rice flour
1 teaspoon gluten free baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
1/4 cup soft brown sugar
1/3 cup walnuts, roughly chopped
1/3 cup light vegetable or grapeseed oil
2 eggs (59g)
1 very ripe banana, peeled and mashed
1 carrot, grated (approx 130g)
1-2 tablespoons milk, Greek style yogurt or apple sauce
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Instructions
- Crumble
- Place flour into a small bowl
- Rub in butter and sugar
- Combine with remaining ingredients
- Muffins
- Sift flours, baking powder, bicarbonate of soda and mixed spice
- Stir in sugar and walnuts
- Place oil, eggs, banana and carrot in a bowl and stir with a fork
- Fold into flour mixture
- Stir in milk or other alternative, only if mixture is too dry
- Spoon into muffin tray, filling each hole three-quarters full
- Top each muffin with a spoonful of crumble
- Bake for about 25 minutes. test with a skewer which should come out clean
- Cool slightly before removing from muffin tray to a wire rack
Shared Secrets
These muffins freeze well. Freshen muffins in a microwave for 10-15 seconds per muffin.
Freeze over-ripe bananas to have on hand for baking in cakes or muffins.
(Wrap bananas in plastic wrap or foil before freezing.)
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