We are heading down south to visit my family for a long weekend and I had fruit to use up. Muffins are a handy snack/pud/breakfast while away from home so I decided to make banana choc chip muffins and blueberry muffins. Banana loaf/muffins are a staple in our house and I’ve used the same recipe for years however it involves a mixer and measuring out and mixing a combination of gluten free flours and I’m tired and the kids are not long in bed so I tried a quieter, lazier version.
Turned out alright! Husband has taste tested and declared them a success.
Easy banana choc chip muffins – makes 24
2 cups self raising gluten free flour (I used Doves Farm)
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
Half cup sunflower oil
3/4 cup granulated sugar (original recipe calls for 1 cup, I use half up to one depending on how virtuous I’m feeling)
1/2 cup apple & pear purée (I used cow & gate)
3 ripe bananas mashed
1 tablespoon cider vinegar
Half cup dairy free chocolate chips (we like chocolate chips, you could probably get away with less!)
Heat oven to 180C
Measure and whisk together flour, bicarbonate of soda and cinnamon
Combine oil and sugar in a large bowl and mix well, stir in Apple & pear purée and mashed banana then stir in cider vinegar.
Add flour mix to wet ingredients and stir until combined then fold in chocolate chips.
Place cupcake/muffin cases in 2 x 12 hole tins and divide the mix into the cases.
Bake one tin at a time for 16 minutes
Once the baking tin is cool enough to handle transfer the muffins to a cooling rack.
Once cool store in an airtight container. Can’t say how long they last as they get eaten swiftish in our house but should be good for a couple of days.
My muffins freeze well, I try and freeze at least half in batches in re sealable plastic bags which you can grab out the freezer and defrost at room temperature for future muffin emergencies.