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.
