Name: Gluten-free banana choc muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 107.50 gm caster sugar; 500.00 ml gluten-free plain flour; 1 tsp xanthan gum; Pinch of salt; 8.00 gm gluten-free baking powder; 325.00 gm soy milk (gluten-free); 1 egg, lightly whisked; 55.20 gm canola oil; 1 large banana, ripe, mashed; 9.20 gm walnuts, crushed; 62.50 ml dark chocolate, chopped (I used Lindt); 9.20 gm walnuts, crushed, to sprinkle

Gluten-free banana choc muffins

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Classic spaghetti carbonara with crispy bacon, creamy sauce, and grated Parmesan cheese. Cook spaghetti, mix eggs, cheese, and hot spaghetti to create a tasty carbonara dish.

Ingredients:

107.50 gm caster sugar
500.00 ml gluten-free plain flour
1 tsp xanthan gum
Pinch of salt
8.00 gm gluten-free baking powder
325.00 gm soy milk (gluten-free)
1 egg, lightly whisked
55.20 gm canola oil
1 large banana, ripe, mashed
9.20 gm walnuts, crushed
62.50 ml dark chocolate, chopped (I used Lindt)
9.20 gm walnuts, crushed, to sprinkle

Instructions:

Preheat oven to 180C and line a 12-hole muffin tray with paper cases.
Combine the sifted dry ingredients in a large bowl, then mix the wet ingredients separately before adding them to the dry mixture.
Combine the chocolate, banana, and walnuts with a gentle stir until just mixed. Avoid overmixing. Spoon the batter into the muffin tray.
Top with a generous amount of walnuts, then bake for around 25 minutes.

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