Low Natural Food Chemical Option Available
Muffins: 125g Nuttelex Lite (or other dairy free spread) ¾ cup raw sugar 2 eggs 2 cups mashed ripe bananas (around 4 bananas) 1 tsp baking soda 2 tbsp hot rice milk 2 cups gluten free plain flour 1 tsp baking powder
Icing: 2 cups icing sugar ¼ cup softened Nuttelex Lite (or other dairy free spread) 2 tbsp lemon juice 1 tsp grated lemon rind
Preheat oven to 180ºc.
Cream Nuttelex and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add mashed banana and mix thoroughly.
Stir baking soda into hot milk and add to creamed mixture.
Sift flour and baking powder and fold into mixture.
Lightly grease a 12-hole muffin tray and fill holes evenly with mixture, around 2/3 of the way.
Place in the oven and cook for 15-20 minutes or until golden brown.
Remove from oven, allow to cool in the tray for 5 minutes, then place on a cooling rack until completely cooled.
Sift icing sugar into a bowl.
Add enough lemon juice so that it is a spreadable consistency when mixed.
Add lemon rind and mix.
Ice each muffin, use around a 1 tbsp quantity per muffin.
Serve and Enjoy!
1. To make this recipe low in natural food chemicals;
Swap the banana for tinned pears in syrup or poach 4 pears until soft and mash.
Replace lemon juice and lemon rind in icing for 1 tsp of citric acid or serve without icing.
2. Once cooled these store really well in the freezer in either a zip lock bag or airtight container, just leave the icing off.
3. If you are wanting a simpler version of this, you can replace the baking soda, rice milk, baking powder and plain flour with gluten free self-raising flour.