35-40 minutes
4
Gluten,Nuts,Wheat
Vegetarian
Oat Flour, Banana and Raspberry Cupcake Muffins
35-40 minutes
4
Gluten,Nuts,Wheat
Vegetarian
About this recipe:
Tempting fruity cupcake muffins made with oat flour. Simply double the quantities to make more muffins.
Equipment:
4 x cupcake cases, 1 x 12-hole cake or muffin tray and 2 x mixing bowls
Ingredients:
75g Doves Farm Organic Oat Flour
50g caster sugar
1½ tsp Doves Farm Baking Powder
1 egg
2 tbsp oil
1 tbsp water
1 banana
75g raspberries
oat flour, for dusting
Method:
190°C, Fan 170°C, 375°F, Gas 5
- Pre-heat the oven.
- Stand 4 cupcake cases in the holes of a cake or muffin tray.
- Measure the flour, sugar and baking powder into a bowl, stir to combine and sieve into another bowl.
- Break the egg into a large mixing bowl.
- Add the oil and water and beat together well.
- Mix in the prepared flour.
- Cut the banana into thin slices and cut these in half.
- Tip the banana into the mixing bowl.
- Add the raspberries and stir gently to mix in the fruit.
- Divide the mixture between the cupcake cases.
- Dust a little oat flour over the cupcake muffins.
- Bake for 35-40 minutes.
- Transfer the cakes onto a wire rack and leave to cool.
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V Waudby
Found this recipe on the side of the oat flour packet which I picked up in the supermarket after my husband recently had to change to a gluten free diet. Like others have said in the reviews I put blueberries in mine. They don’t taste free from at all, they taste like proper blueberry muffins. We both love them. Thank you Doves Farm :-)
Reviewing: Oat Flour, Banana and Raspberry Cupcake Muffins
Babsi
Absolutely delicious, I didn’t have raspberries and used blueberries instead, also one level teaspoon trivia for baking (two wood be sweeter) Truvia natural alternative to sugar, I hadn’t baked with oat flour before, very impressed but very expensive flour unfortunately! You wouldn’t believe gluten free sugar free and dairy free!
Reviewing: Oat Flour, Banana and Raspberry Cupcake Muffins
Kay Eldred
Made these this morning, super easy recipe and so delicious. Really light and fluffy muffins. Shared with friends who didn't know they were gluten free and they loved them. I love them too!
Reviewing: Oat Flour, Banana and Raspberry Cupcake Muffins
Tony
I doubled the quantities and made 8 muffins. I had also reduced the sugar to 70grams. Very successful. Really delicious. Soft. Moist. Tasty.
Reviewing: Oat Flour, Banana and Raspberry Cupcake Muffins
Lizzie
These delicious muffins have become a firm family favourite, we love them. Delicious warm from the oven or next day, if they last that long. The recipe is quick and simple to make, doubling the quantities to bake a bigger batch. They work well too by replacing the raspberries with blueberries.
Reviewing: Oat Flour, Banana and Raspberry Cupcake Muffins