Vickys Chocolate Chip Banana Muffins, Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Vickys Chocolate Chip Banana Muffins, GF DF EF SF NF Cooking Instructions 20 minutes 1 Preheat the oven to gas 6 / 200C / 400F and line a 12 hole muffin tin with paper liners 2 Break up the bananas and add to a blender with the coconut milk. Puree smooth 3 Mix the flour, xanthan gum if using, baking powder and sugar together in a bowl 4 Make a well in the centre and pour in the banana milk mixture, the oil and vanilla and mix until just combined. The consistency should be thick like a banana loaf 5 Stir through the chocolate chips 6 Divide evenly between the paper liners, they should be 3/4 full 7 Bake for 15 - 20 minutes or until well risen and the tops spring back when lightly pressed 8 Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely 9 If using GF flour the muffins won't colour much. To make them more golden, brush with some extra milk 5 minutes before the end of baking time 1 Preheat the oven to gas 6 / 200C / 400F and line a 12 hole muffin tin with paper liners 1 Preheat the oven to gas 6 / 200C / 400F and line a 12 hole muffin tin with paper liners 2 Break up the bananas and add to a blender with the coconut milk. Puree smooth 2 Break up the bananas and add to a blender with the coconut milk. Puree smooth 3 Mix the flour, xanthan gum if using, baking powder and sugar together in a bowl 3 Mix the flour, xanthan gum if using, baking powder and sugar together in a bowl 4 Make a well in the centre and pour in the banana milk mixture, the oil and vanilla and mix until just combined. The consistency should be thick like a banana loaf 4 Make a well in the centre and pour in the banana milk mixture, the oil and vanilla and mix until just combined. The consistency should be thick like a banana loaf 5 Stir through the chocolate chips 5 Stir through the chocolate chips 6 Divide evenly between the paper liners, they should be 3/4 full 6 Divide evenly between the paper liners, they should be 3/4 full 7 Bake for 15 - 20 minutes or until well risen and the tops spring back when lightly pressed 7 Bake for 15 - 20 minutes or until well risen and the tops spring back when lightly pressed 8 Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely 8 Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely 9 If using GF flour the muffins won't colour much. To make them more golden, brush with some extra milk 5 minutes before the end of baking time 9 If using GF flour the muffins won't colour much. To make them more golden, brush with some extra milk 5 minutes before the end of baking time More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Roasted Broccoli Air fryer stuffed mushrooms Delicious Chocolate Cupcakes Black Bean and Chicken Enchilada GF Hot Crab & Lobster Dip Roasted Broccoli Air fryer stuffed mushrooms Delicious Chocolate Cupcakes Black Bean and Chicken Enchilada GF Hot Crab & Lobster Dip Palak paratha Gravy Maggie Dry potato Arabic Chicken Mandi Coconut cream Moin Moin. (Coconut milk pudding.) Frikaddels Pui saak(malabar spinach) Hot Crab & Lobster Dip Delicious Chocolate Cupcakes Bhukari rice Palak paratha Gravy Maggie Dry potato Arabic Chicken Mandi Coconut cream Moin Moin. (Coconut milk pudding.) Frikaddels Pui saak(malabar spinach) Hot Crab & Lobster Dip Delicious Chocolate Cupcakes Bhukari rice