You ain’t seen MUFFINS yet
Gluten free (or with a GF option) every one. Bake a batch for the cake sale. Pack some for a picnic. Serve them at brunchtime. Easy!
2 ripe bananas (the riper the better) peeled 2 medium eggs 80ml sunflower or groundnut oil 80ml whole milk 170g chestnut flour 1 rounded tsp bicarbonate of soda 130g light muscovado sugar 30g fudge finely chopped a few banana chips for topping (optional) icing sugar for dusting (optional)
Preheat the oven to 180C/160C fan/gas 4 and arrange 10-12 muffin cases or wrappers in a muffin tin or two. Coarsely mash the bananas in a medium bowl, then add the eggs, oil and milk, and whisk together until evenly blended.
Whiz the flour, bicarbonate of soda and sugar in a food processor until free of lumps and blended, then tip this into a large bowl. Pour the wet ingredients over the dry and stir to a lumpy mixture.
Fill the cases by two thirds, evenly scatter over the fudge and, if wished, a couple of banana chips per muffin. Bake for 25-30 minutes until risen and firm. Transfer to a rack to cool. They keep well loosely covered until the following day. Dust with icing sugar shortly before serving if wished.