Banana Muffins with Icing


200g (8 oz) plain gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum 
200g (8 oz) caster sugar
200g (8 oz) dairy-free margarine
4 eggs, beaten
3 ripe bananas, mashed well
a few drops of vanilla extract

For the icing:

100g (4oz) icing sugar
a few drops of water or flavouring of your choice to make a fairly thick icing suitable for piping

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas mark 5.
  2. Line your muffin pans with paper cases.
  3. In a large bowl, sift the gluten-free flour, baking powder and xanthan gum together.
  4. Add the dairy-free margarine, sugar, eggs and vanilla extract, then whisk well. 
  5. Add the mashed bananas and whisk again for one minute.
  6. Fill your paper cases about 2/3 full with the mixture and bake for about 20-25 minutes, until well risen and springy to the touch.
  7. Place on to a cooling rack.
  8. In a separate bowl, make the icing by adding a few drops of water with a little flavouring to the icing sugar and mix well.
  9. When the muffins are cool, pipe the icing on top of each muffin in any design you want!

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