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Banana Muffins (Gluten-Free & Low FODMAP)

Banana Muffins (Gluten-Free, Low FODMAP)

These banana muffins with dark chocolate are moist inside with crispy edges. Perfect for a sweet treat or dessert.

You can never go wrong using bananas and chocolate in a cake. For me, it is a total win, win.

I used unripe bananas for banana muffins, as I didn’t want the cupcakes too sweet. When you use unripe bananas, you can use a significant amount, which is excellent if you ask me.

The result was super moist, had crispy edges and a light texture. They were perfect for me, and I am sure you will enjoy the banana muffins.

I use gluten-free, self-raising flour from Doves farm, which I highly recommend you to see the link. I also use the flour for my waffles – see the link.

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Banana Muffins (Gluten-Free & Low FODMAP)

5 stjerner 4 stjerner 3 stjerner 2 stjerner 1 stjerne

Ingen anmeldelser

These banana muffins with dark chocolate are moist inside with crispy edges.

  • Forfatter: RauJensen
  • Udbytte: 12 1x
  • Kategori: Dessert
  • Kost: Glutenfri

ingredienser

vægt

100g soft Butter

2 unripe Bananas

100g Sugar

225g Self-raising flour 

1/2 tsp Baking soda

1/2 tsp Vanilla powder

1/2 tsp Cardamom

1 tsp Cinnamon

2 Eggs

75g Sour crème (lactose-free if needed)

75g Dark chocolate

Instruktioner

Preheat the oven to 175C.

Melt butter and blend the bananas.

Mix all the dry ingredients in a bowl. Add eggs, banana, melted butter and sour creme.

Fill the silicone forms with the dough and put them on a baking tray.

Bake the muffins for 20 minutes,

When the muffins come out of the oven, let them cool down.

Serve the muffins with a nice cup of tea or coffee.

Noter

Eat & Enjoy!

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