Banana and raspberry gluten free muffins

What do you do with the sad brown banana left in the fruit bowl?  Bake with it!

The natural sweetness of the ripe banana reduces the amount of sugar  needed in the mixture. Fresh raspberries with their tangy flavour compliment the banana extremely well.

Preheat oven to 180c /gas mark 5  Makes 16 muffins


220 g gluten-free self-raising flour

140 g coconut sugar (or light muscavado)

180 g butter – softened

4 eggs

1 ripe banana – mashed

100 g fresh raspberries


Put the flour, butter, sugar and eggs in to a bowl and mix thoroughly. Add the mashed banana and mix till combined. Add the raspberries and mix gently. Spoon in to the muffin tin. Bake for 12-15 mins until cooked.




4 thoughts on “Banana and raspberry gluten free muffins

  1. Hi Jo, i came to your site after loving your IG account 🙂
    we are gluten free and dying to have some bread , muffin , cake like flavours. i see you used a gf self rising flour. how can i make some from scratch? and which brand did you use?

    Liked by 1 person

    • Thank you for taking a look😀 I have made my own blend of flour but find the brand I use works so well that I always use it now …Doves Farm. I have used supermarket own blends and they work well. Doves does a strong bread gf flour which is great and gives the bread a great structure. 😀


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