Gluten Free Banana Muffins

With Dark Chocolate Chunks

INGREDIENTS

·         ½ cup buckwheat flour

·         ½ cup potato flour, white rice flour or tapioca flour

·         ½ cup brown rice flour

·         1 tablespoon of baking powder

·         2 x free range eggs

·         2 large bananas (about 1.5 cups when mashed)

·         50 grams dark chocolate (a block of cooking chocolate is fine or pay a bit more for chips)

·         ½ cup of butter – for dairy free, replace with ¼ cup of pure olive oil

·         3 tablespoons brown sugar or golden syrup (or sugar replacement like Xylitol)

OPTIONAL

·         Some recipes suggest ½ cup of sour cream

·         Honey, Cinnamon and Vanilla can be added instead of golden syrup or chocolate

·         Use dairy free Carob in place of chocolate for dairy free muffins

·         White chocolate and macadamia nut is also a great substitute for dark chocolate

·         If you aren’t on a gluten free diet, make this recipe the same but use ¾ cup plain flour and ¾ of self raising flour in place of the above gluten free flours

·         ½ cup of coconut or 1 cup of mixed fruit

METHOD

1.       Cream wet ingredients - butter (or oil), and eggs in a bowl with sugar (or syrup) whisking until light and fluffy

2.       Sift flours and stir gradually into wet mix until all lumps are removed – then mix a bit longer!

3.       Fold mashed bananas through mixture, then add chocolate chips or ‘lumps’

4.       Bake for 15 to 40 minutes depending on the size of your muffins. For small muffins bake for 15 to 20 minutes on a medium oven (around 180C) or for large muffins (make about 6 from the above recipe) bake for about 40 minutes.

5.       Poke with a skewer, if any wet ingredients come out on your skewer, put them back in for 5 minutes