If like me you've got a ripening pile of bananas that were bought in an attempt to be 'healthy' over the festive period that immediately failed, then you may want to treat yourself to a tasty batch of these banana muffins - besides, there's still some fruit in them!!
These muffins are a rather yummy way to use up an over ripe banana - now you just need to worry about what to do with the rest of them.. They're made even tastier with a helping of dark chocolate in the bake, giving these muffins a rather scrumptious flavour.
Ingredients (makes 9 cupcake sized muffins)
125g dark soft brown sugar
2 tsp vanilla extract
175g gluten free self raising flour
pinch of xanthan gum
1 ripe banana
100g melted stork
20g grated dark chocolate
For the frosting
180g icing sugar
30g grated dark chocolate
glace cherries to top
Pre heat your oven to 190c/180c fan/gas mark 5. Line a cupcake tray with cases.
Whisk together the sugar with the eggs till blended, add in the vanilla extract and mix.
Sift in the gluten free self raising flour a little at a time and blend, adding the xanthan gum with the final measure of the flour to mix.
Prior to baking you'll want to melt the stork down in a small heatproof bowl, add the banana in with the stork and blend to a squishy, mushy mixture. Spoon this into the flour mixture and blend.
Finally, add in the grated dark chocolate – this adds a yummy taste to your bake! Then stir to mix.
Spoon the mixture into the cases, filling each around 2/3 full. Then bake for 15-20 minutes till a skewer comes out clean - in my fan oven these took 15 minutes.
Place on a wire rack to cool for an hour or so.
Once cooled, you'll want to start making your tasty frosting to top the muffins. This simple frosting adds some more grated dark chocolate into the mixture, giving it a rather scrumptious finishing touch!
Mix the stork with half the icing sugar till combined, then sift in the remaining icing sugar and whisk. Adding the grated dark chocolate to finish, and whisk well to combine.
Spoon the mixture into a piping bag with a nozzle of your choice, then pipe swirls on top of each muffin - finishing them off with a glace cherry half.
Recipe adapted from Phil Vickery's “Essential gluten-free”.