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
Ingredients:
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
Method:
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.
Jo's food bites. 
These look great Jo – the downside for me is that even though bananas are plentiful year round in Australia raspberries are much rarer and always very expensive….
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I make the most of the 2 months when they are in season here and reasonably priced! 😊
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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?
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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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