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Gluten Free
Servings 12
Calories 394 kcal
Prep Time10 mins
Cook Time18 mins
Total Time28 mins

Ingredients
 

  • 125 g soft brown sugar
  • 3 medium free-range eggs
  • 2 tsp vanilla extract
  • 225 g Gluten-Free self raising flour (Dove's)
  • 100 olive oil
  • 1 small ripe banana (100g peeled)
  • 30 g grated bitter chocolate

For the topping

  • 200 g soft margarine
  • 60 g icing sugar, approx
  • 30 g grated bitter chocolate
  • 1 small banana (100g) for decorating
  • 50 g browned hazelnuts or almonds

Instructions
 

  • Preheat the oven to 180C fan-assisted gas 4.
  • Whisk the eggs, sugar and vanilla together in a machine of hand whisk for 2 minutes.
  • Liquidise one of the bananas with the 100mls olive oil until you have a thick puree.
  • Stir the banana oil mix into the egg mix and finally add the flour and chocolate flakes, Stir well but carefully.
  • It will tighten up, so don't go mad.
  • Spoon into 12 deep muffin cases and bake for 18-20 minutes.
  • Remove and cool.
  • Whip the butter and sugar together until soft and creamy.
  • Add the grated chocolate and mix well.
  • Pipe using a large star tube a nice rosette.
  • Decorate with chopped banana and chopped nuts.
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Nutrition Facts
Gluten-Free Banana Split Muffins
Amount per Serving
Calories
394
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
41
mg
14
%
Sodium
 
176
mg
8
%
Potassium
 
161
mg
5
%
Carbohydrates
 
34
g
11
%
Fiber
 
3
g
13
%
Sugar
 
19
g
21
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Cakes, Muffin
Cuisine ITV This Morning
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