Stoked to have another no-sugar-added muffin that is super healthy, but doesn’t taste it (if you know what I mean). There is plenty of sweet, flavoursome, lightness and moistness going on here that you wouldn’t realise it’s gluten-free with no added sugar (only the natural sugar in the banana and a 1/4 tsp of pure stevia). PERFECT for the kids’ lunchboxes!
Here’s the recipe:
¼ cup white rice flour
¼ cup brown rice flour
¼ cup coconut flour
¼ cup tapioca starch
¼ cup potato starch
1 tsp xanthan gum
¼ tsp pure stevia powder (I use Radiance Stevia which you can find here: http://www.healthpost.co.nz/shop-by-brand/supplements-and-natural-health/radiance/stevia-sweet–stevia-extract-rdstvp.html)
2 tsp cinnamon
1 ½ tsp baking powder GF
½ tsp baking soda
Pinch of salt
4 eggs, lightly beaten
100g butter, melted
1 tsp vanilla extract
3/4 cup Greek unsweetened yoghurt, lactose free
2 ripe bananas, mashed well
1. Sift together dry ingredients and stir until well combined.
2. Mix wet ingredients together and then stir in mashed bananas.
3. Gently fold dry ingredient mixture into wet ingredients, until just combined (don’t overmix or they’ll come out dense and not all lovely and light and fluffy).
4. Pour into oil-sprayed muffin tins (makes 12 regular size), and bake at 170C fan bake for 17minutes (check if they’re done with a toothpick).
5. Cool in tin for 5 minutes before carefully removing to a wire rack to cool completely (or serve warm).
Store in an airtight container for a couple of days in the pantry (if the ambient temperature isn’t too warm) or freeze for a quick take-out snack on the run (or kids’ lunchboxes).