Banana and chocolate chip muffins (GF) #SundaySupper
Caroline's Cooking
Caroline's Cooking
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Ingredients

  • 15 mins Total time 15 mins Author: Caroline's Cooking Serves: 12 cupcake-size Ingredients 2oz
  • /60 g dates soaked in ¼ cup water ½ cup/50g oats ½ cup/80g rice flour ¼ cup/30g almond flour ½ tsp salt ½ tsp ground nutmeg ½ tsp ground ginger 1 tsp baking powder 1½ tsp baking soda/bicarbonate of soda 2 bananas 1 egg 1 cup/135g coarsely grated beetroot ¼ tsp vanilla essence ¼ cup/42g dark chocolate chips Instructions Preheat oven to 350F/175C. Soak the dates in the water while you prepare everything else (warm water will help soften them quicker). In a large bowl, mix together the dry ingredients - the oats, rice and almond flours, salt, nutmeg, ginger, baking powder and baking soda. Mash the bananas and grate the beetroot, if you haven't already done so. Blend the dates and water together then add the banana, egg, vanilla and mix well. Add this mixture, the grated beetroot and the chocolate chips to the dry ingredients and mix until combined but try not to overmix. Scoop the mixture into a prepared muffin/cupcake tray (either lined or lightly oiled) and bake for around 15mins until they are lightly browned on top and a skewer inserted in the middle comes out clean. 3.3.3077

Instructions

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