Gluten Free Banana Split Muffins

Gluten-Free Banana Split MuffinsIngredients

  • 125g soft brown sugar
  • 3 medium eggs
  • 2 tsp vanilla extract
  • 225g GF SR flour (Doves)
  • 100mls olive oil
  • 1 small ripe banana (100g peeled)
  • 30g grated bitter chocolate

For the Topping

  • 200g very soft salted butter or margarine
  • 60g icing sugar, approx
  • 30g grated bitter chocolate
  • Another small banana (100g) for decorating
  • 50g browned hazelnuts or almonds


  • Pre heat the oven to 180°C fan assisted gas 4.
  • Whisk the eggs, sugar and vanilla together in a machine of hand whisk for 2 minutes.
  • Liquidise one of the bananas with the 100mls olive oil until you have a thick puree.
  • Stir the banana oil mix into the egg mix and finally add the flour and chocolate flakes, stir well but carefully.
  • It will tighten up, so don’t go mad.
  • Spoon into 12 deep muffin cases and bake for 18-20 minutes.
  • Remove and cool.
  • Whip the butter and sugar together until soft and creamy.
  • Add the grated chocolate and mix well.
  • Pipe using a large star tube a nice rosette.
  • Decorate with chopped banana and chopped nuts.



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