About this recipe:This is my favourite gluten free muffin recipe. I like to add chia seeds to make them more filling. Mashed banana and coconut sugar add lots of natural sweetness without the need for refined sugar.
Makes: 12 muffins
1 tablespoon chia seeds
240g gluten free plain white flour
110g coconut sugar
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
115g plain fat free yogurt
60ml vegetable oil
1 large egg
1 teaspoon vanilla extract
225g mashed ripe bananas
90g chopped walnuts
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease a 12- hole muffin tin or line with paper cases.
Mix water and chia seeds together in a small bowl; set aside until thickened, about 10 minutes.
Combine flour, coconut sugar, bicarbonate of soda, baking powder and salt together in a bowl. Whisk chia seed mixture, yogurt, oil, egg and vanilla extract together in a separate bowl; stir into flour mixture until just combined. Fold bananas and walnuts into muffin mixture; spoon into paper cases.
Bake in the preheated oven until a toothpick inserted in the centre comes out clean, 22 to 25 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack to cool completely.