Gluten Free Blueberry and Banana Muffins

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Juliet Sear has created a delicious gluten free Blueberry & Banana Muffins recipe, exclusively for the Dr. Oetker Even Better Baking Team.

12 Muffins

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Gluten Free Blueberry and Banana Muffins

For the muffins:

75 g Sunflower Oil (Vegetable or Coconut Oil can also be used)
1 Banana (very ripe, mashed)
200 g Blueberries (Fresh) Optional extra for decoration
Lemon Zest of 1 lemon
220 ml Buttermilk
75 g Light Muscovado Sugar
250 g Gluten Free Self Raising Flour
1 Dr. Oetker Baking Powder Sachet x 1 (5g from Dr.Oetker Baking Powder Tub)
12 Dr. Oetker Muffin Cases (12 cases)
2 Medium Eggs Beaten

For the topping:

150 g Quark
150 g Cream Cheese
40 g Icing Sugar (5 tbsp)
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp) (Lemon Extract 1 tsp)
Dr. Oetker Vanilla Pod Grated
10 g Dried Banana (Banana slices for decoration)

preparation

Preparation

Step 1: To make the muffins preheat the oven to 180°C (350°F or gas mark 4) and place the Cupcake Cases on a baking tray.

Step 2: In a stand mixer or with an electric hand beater, mix the muscovado sugar and sunflower oil together until well mixed and in a liquid consistency. Add the mashed banana, lemon zest, buttermilk and egg to the sugar mix and beat well to combine everything together.

Step 3: Sift in the flour and Dr. Oetker Baking Powder and very lightly mix until just combined. Add the blueberries and gently fold in. Divide mixture between the Cupcake Cases

Step 4: Place in the oven and bake for 20 minutes. You may need an additional 5 minutes until they are springy to touch. Allow to cool and turn out onto cooling racks after 10 minutes.

Step 5: To top the muffins, take the quark and cream cheese straight from the fridge and gently mix together with sugar and lemon extract. Don't over beat. Gently spread the desired amount of topping over of each muffin.

Step 6: To finish, add a slice of dried banana and a couple of extra blueberries. Your muffins are now ready to serve and enjoy.

Nutritional Information for the recipe Gluten Free Blueberry and Banana Muffins

Per Serving Per 100 g / ml
Energy 1068 kJ
255 kcal
888 kJ
212 kcal
Fat 10.72 g 8.94 g
Carbohydrate 33.89 g 28.24 g
Protein 5.22 g 4.35 g

preparation

Preparation

Step 1: To make the muffins preheat the oven to 180°C (350°F or gas mark 4) and place the Cupcake Cases on a baking tray.

Step 2: In a stand mixer or with an electric hand beater, mix the muscovado sugar and sunflower oil together until well mixed and in a liquid consistency. Add the mashed banana, lemon zest, buttermilk and egg to the sugar mix and beat well to combine everything together.

Step 3: Sift in the flour and Dr. Oetker Baking Powder and very lightly mix until just combined. Add the blueberries and gently fold in. Divide mixture between the Cupcake Cases

Step 4: Place in the oven and bake for 20 minutes. You may need an additional 5 minutes until they are springy to touch. Allow to cool and turn out onto cooling racks after 10 minutes.

Step 5: To top the muffins, take the quark and cream cheese straight from the fridge and gently mix together with sugar and lemon extract. Don't over beat. Gently spread the desired amount of topping over of each muffin.

Step 6: To finish, add a slice of dried banana and a couple of extra blueberries. Your muffins are now ready to serve and enjoy.

Nutritional Information for the recipe Gluten Free Blueberry and Banana Muffins

Per Serving Per 100 g / ml
Energy 1068 kJ
255 kcal
888 kJ
212 kcal
Fat 10.72 g 8.94 g
Carbohydrate 33.89 g 28.24 g
Protein 5.22 g 4.35 g
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