Banana and Raspberry Muffins Gluten Free
Banana and Raspberry Muffins Gluten Free
Servings: 12 muffins
  • 2 cups gluten free self-raising flour
  • ½ cup LSA mix
  • ¾ cup brown sugar
  • 2 tablespoons reduced fat margarine, melted
  • 1 cup skim milk
  • 1 egg
  • 1 teaspoon vanilla essence
  • 3 medium (or 2 large) ripe bananas, mashed
  • 1 cup frozen raspberries
  1. Preheat oven to 180°C (350°F) and lightly grease a 12-hole muffin tray.
  2. Sift flour into a large bowl and add LSA mix. Stir in sugar and make a well in the centre.

  3. In a small bowl, whisk margarine, milk, egg, vanilla and banana together then add to the flour mixture. Stir gently until mixture is just combined.

  4. Spoon mixture into muffin tray and top with 5-6 raspberries (or as desired). Bake for 20-25 minutes or until muffins spring back when touched. Leave in tray for a few minutes before transferring to a wire rack to cool.