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I’ve Been Baking: Banana Cupcakes (gluten and dairy free!)

Okay, this is probably my greatest gluten free baking success to date, and it’s all thanks to Katie at Smell the Flours.  Her recipe for Banana Nut Bread is here – it brought on immense muffin cravings and I needed to get in the kitchen and make something sweet.  I deviated from the original recipe a  bit, mainly because I didn’t have all the ingredients, but had reasonable substitutes, and also because I find it difficult to stick religiously to any recipe.  I will have to, at some point, go back to the recipe and follow it step by step, because it looks so amazing.  Pictured below is my take, which turned out to be mini cupcakes…

I did have the desire to make sort of mini-muffins, but that didn’t turn out the way I’d planned. (Note to self: buy cake papers that are strong enough to hold the batter needed for muffins…)  I filled the first few cases fairly full, and one by one they collapsed and I watched in horror as the sticky batter poured out onto the baking tray.  So, I had to fill the flimsy cases half full, resulting in fairy-cake / cupcake type mouthfulls.  However, they were delicious, nonetheless!  Okay, so below, is how I ended up making mine…

Dry Ingredients:

120g GF flour (I used Dove’s Farm self raising)

90g fine brown sugar

1/2 tsp baking powder

Pinch salt

50g chopped Brazil Nuts

Wet Ingredients:

2 medium free range eggs

2 ripe bananas, mashed

150ml peach juice* (see notes below)

3 tbsp honey

1 tbsp oil

1/2 tsp vanilla extract

Method:

  • Get your oven heating to around 180 degrees C
  • In a large mixing bow, put your dry ingredients together and mix well
  • In a separate smaller bowl, mix all of your wet ingredients
  • Add your wet ingredients into the larger bowl with your dry ingredients, and stir to form a sticky batter
  • Pour the mixture into cupcake cases, and fill them as full as your cases will handle
  • Pop them in the oven, keep an eye on them, and in about 25 minutes, they should be done!

*Okay – confession time – the truth about the ‘peach juice’… with breakfast this morning, I had tinned peaches with soya yoghurt.  I didn’t want to waste the juice from the tin, so I poured it into a plastic pot, and decided to keep it.  According to the label, it’s ‘natural peach juice’ – so I don’t see why you can’t use any fruit juice you fancy instead.  Phew. Glad I got that off my chest.

From the quantities above, I got 15 small cakes.  These cakes were much like I’d hoped they would be – moist, fluffy, and sweet.  Not dry.  Not crumbly.  Not heavy.  If I hadn’t made them, I wouldn’t have believed they were actually gluten free.  And B enjoyed them too, and he’s not even gluten intolerant!

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About intoleranceisbliss

Finding out I was intolerant to gluten hit me hard. I love bread, I love beer, and I've never had much time to cook. Discovering I was lactose intolerant floored me. Goodbye cheese, and goodbye convenience. More than 12 months since my discovery, I can actually say it changed my life for the better - being intolerant to stuff isn't the end of the world. I promise :)

3 responses »

  1. Love the peach juice idea! It’s sending me on an exciting new muffin idea. Keep the basic banana bread recipe(exclude the nuts), and add some crushed pineapple to it. Then instead of peach juice maybe mandarin organge juice. Yum! We can have little Caribbean muffins, they would be great for summer.
    Thanks for the link!
    Good job!

    Reply
    • oh, Caribbean muffins! The pineapple sounds incredible! The sun’s been shining here in Wales for the first time in… well I can’t remember when… so loving the summertime fruity theme! I’ll have to get some decent cases, maybe silicone ones, and make epic looking muffins like the one in your pic, to go alongside a summertime cocktail!! x

      Reply
      • Nah..keeping buying the inexpensive ones(I do), you just really need to invest in a muffin pan with the cup shape. That’s how mine stay upright. I’m sorry that yours were spilling everywhere, I didn’t even think to mention that tidbit.
        And I like the sound of “epic” muffins…I might have to rename that post. hahaha

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