1tablespoonbaking powder(check that it's gluten-free if required)
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonground nutmeg
1cupsugar(200g)
⅓cupoil(80ml)
2bananasvery ripe, mashed
2eggs
6tablespoonswater
½cupchopped walnuts(70g)
Vanilla Glaze
1cuppowdered sugar(100g)
2teaspoonsvanilla
1 teaspoonwater(or more if needed)
Instructions
Pre-heat the oven to 400°F/200°C and line a 12-cup muffin pan with muffin papers.
Sift the flour, baking powder, baking soda, cinnamon and nutmeg into a large mixing bowl.
In another bowl, beat the sugar, oil, bananas, eggs and water together well.
Add the wet ingredients and walnuts to the dry ingredients and gently mix to combine (but don’t overbeat or the muffins could be tough).
Spoon the mixture into the muffin tray filling each cup ⅔ full. Bake for 20 minutes or until risen, golden and an inserted toothpick comes out clean.
Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the vanilla glaze
Mix all glaze ingredients, and drizzle over the cooled muffins, then top with chopped walnuts.
Notes
Make sure your bananas are very ripe as underripe bananas will not be as sweet or create a smooth batter.When measuring quinoa flour, make sure to spoon it into the measuring cup and level it off with a knife. Do not scoop it as this will pack in too much flour which can make your muffins dense.Mix the wet and dry ingredients until just combined as overmixing can make the muffins tough.Make sure your eggs are at room temperature before mixing to ensure they combine evenly.When filling the muffin tins with batter only fill them ⅔ of the way to avoid spillover.Make sure that your baking powder is also certified gluten-free before using.