My friend is popping round for a cuppa later, she’s eating a wheat free diet so I thought I’d make some muffins using Doves Farm gluten free self raising flour. I started with this recipe for gluten free date and banana muffins but I changed a few things.
Firstly I made half the quantity of mixture, and I only had bun cases, no muffin cases so half the mixture made 9 small muffins. I used 3 small bananas in the recipe, and substituted the half quantity of butter for 2 tablespoons of sunflower oil, I didn’t have any molasses sugar so I used white caster sugar instead, and I omitted the walnuts.
They are baking as I type and smell delicious.
And here they are, next time I’m going to try some stevia and cut down on the sugar content. I’m on a quest for the ultimate healthy muffin so I’ll be trying some low sugar ones next time I bake muffins
I’m updating this post as I finally got round to trying the diabetic version of these date and banana muffins, I followed the changes that I made for the gluten free ones above but used ordinary self raising flour, and substituted a tablespoon of stevia for the sugar.
I have to say they aren’t as good as the gluten free ones, these are a bit pasty and don’t have a spongy texture, I think they seemed too wet and maybe they could have had a bit more flour in them but I’m sure they will go down well with a bit of custard . Next time I’ll try Delia’s muffin recipe and substitute stevia for sugar.