These moreish muffins make a great lunchbox or picnic treat. The bananas help to keep them moist, so you can happily store them for a few days in an airtight container until needed.
makes: 12 muffin-sized cakes
preparation: 25 minutes
baking: 25 minutes
cooling: 35 minutes
freeze: yes
80g (3oz) dairy-free spread
225g (8oz) wheat- and gluten-free self-raising flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
½ tsp bicarbonate of soda
150g (5½oz) golden caster sugar
2 ripe bananas, mashed
2 large eggs, beaten
4 tbsp dairy-free sour cream
½ tsp vanilla extract
50g (2oz) dried cranberries
50g (2oz) pecan nuts, chopped
equipment
12-hole muffin tin
* Preheat the oven to 200°C/180°C fan/Gas 6. Line the tin with muffin cases.
* Melt the dairy-free spread in a small heavy-based saucepan over a gentle heat. Once melted, remove from the heat and leave to cool.
* Sift the flour, baking powder, xanthan gum and bicarbonate of soda into a large mixing bowl. Stir in the sugar.
* Make a well in the middle of the dry ingredients and add the mashed bananas, beaten eggs, sour cream, vanilla extract, melted dairy-free spread, dried cranberries and chopped pecan nuts.
* Using a large metal spoon, fold the ingredients until just mixed. Don’t overmix, otherwise the muffins will have a rubbery texture.
* Divide the mixture evenly among the cases. I use a level ice-cream scoop of mixture, which ensures an equal amount in each case. Using the back of a teaspoon, level the mixture out.
* Bake for 20 to 25 minutes until the muffins have risen and are just firm to the touch. Remove from the oven and leave to cool in the tins for 5 minutes. Transfer to a metal cooling rack.
tip: I love the chewy texture of dried cranberries, but you can use any other dried fruit. You could also swap the pecans for walnuts if you prefer.