Chunky Monkey Muffins
A community recipe by binxykatNot tested or verified by Nigella.com
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Introduction
Inspired by Ben and Jerry's Chunky Monkey ice-cream, this gluten-free recipe ensures your muffins are tasty, healthy and fun!
Inspired by Ben and Jerry's Chunky Monkey ice-cream, this gluten-free recipe ensures your muffins are tasty, healthy and fun!
Ingredients
Serves: 12
Metric
Cups
- 250 grams gluten-free flour
- 75 grams butter
- 115 grams brown sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon vanilla essence
- 1 teaspoon honey
- 2 medium eggs
- 2 medium bananas
- 125 millilitres milk
- 125 millilitres chocolate (pieces)
- 125 millilitres pecan nuts (chopped)
- 9 ounces gluten-free flour
- 3 ounces butter
- 4 ounces brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla essence
- 1 teaspoon honey
- 2 medium eggs
- 2 medium bananas
- 4⅖ fluid ounces milk
- 4⅖ fluid ounces chocolate (pieces)
- 4⅖ fluid ounces pecan nuts (chopped)
Method
Chunky Monkey Muffins is a community recipe submitted by binxykat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat oven to 190c.
- In one bowl, sift flour, baking powder, bicarbonate of soda and then add sugar.
- In another bowl, soften butter and add eggs and mashed bananas. Mix well with honey and vanilla essence.
- Add wet ingredients to dry ingredients. Slowly add milk and mix well until ingredients are well incorporated.
- Add chocolate and pecans and stir through.
- Spoon mixture into muffin tray. Evenly fill each case.
- Bake for 25 minutes.
- Remove from oven and leave to cool before serving.
- Preheat oven to 190c.
- In one bowl, sift flour, baking powder, baking soda and then add sugar.
- In another bowl, soften butter and add eggs and mashed bananas. Mix well with honey and vanilla essence.
- Add wet ingredients to dry ingredients. Slowly add milk and mix well until ingredients are well incorporated.
- Add chocolate and pecans and stir through.
- Spoon mixture into muffin tray. Evenly fill each case.
- Bake for 25 minutes.
- Remove from oven and leave to cool before serving.
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What 1 Other has said
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Posted by AnnetteQ on 18th June 2011
Show more commentsLovely muffins. I used 3 bananas (I had 3 that were over-ripe) and these were the best muffins I have eaten since going gluten free. Will definitely make them again. Thank you!!!