Banana Choc Chip Muffins w/ Lemon&Coconut Icing

GLUTEN FREE  .  NUT FREE  SOY FREE .  DAIRY FREE  .  WHEAT FREE  .  FISH FREE  .  SESAME SEED FREE  .  VEGETARIAN

 

Ingredients:

  • 1 cup Spelt Flour
  • 2 1/2 tsp gluten-free baking powder
  • 1/4 tsp bicarb soda
  • 1/3 cup sugar
  • 1 tbsp Orgran No-Egg Egg Replacer Powder
  • 2 tbsp water
  • 1 ripe banana, mashed
  • 1/ 2 cup Sweet William dairy free choc chips
  • 60g Nuttelex margarine or Coconut Oil
  • 1/4 cup Rice Milk or Oat Milk

Icing:

  • 1 cup gluten-free icing sugar, sifted
  • 2 tbsp lemon juice
  • 1 tsp Nuttelex margarine
  • 3 tbsp sulphite-free desicatted coconut (check label for allergens)

 

Directions:

  • Preheat your oven to 180*C / 160*C fan forced.
  • Line muffin pans with paper
  • In a large bowl sift together flour, baking powder, bicarb soda and sugar. Set aside
  • In a smaller bowl mix together egg replacer and water, to a smooth paste. Add the milk, mashed banana, choc chips and margarine. Mix well.
  • Add to the dry ingredients and mix until combined. Pour into muffin pans
  • Bake for 12-15mins or until they spring back when lightly touched. Allow to cool while you prepare the icing.
  • To make the icing, combine the icing sugar, lemon juice and margarine in a small mixing bowl. Whisk together until smooth. If it's too runny, add more icing sugar. It too dry, add more lemon juice.
  • Once the muffins have cooled, spread the icing mixture on, and sprinkle them generously with coconut.
  • Enjoy!!

 

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  • Enjoy!!