A recipe that’s gluten-free and wholesome, but doesn’t taste like it! I use lactose-free milk to make it as well.
Preheat the oven to 350 degrees F (175 degrees C). Rub 12 muffin cups with oil.
Combine bananas, eggs, oats, coconut sugar, milk, coconut flour, salt, and vanilla extract in a blender; blend until smooth. Stir in raisins, cinnamon, and baking powder. Divide batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.
Per Serving: 295 calories; protein 6.2g; carbohydrates 60.1g; fat 4.8g; cholesterol 64.4mg; sodium 321.4mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.