celebrating 130 years 1884-2014

Banana Cornmeal Muffins - Gluten Free

By Chelsea Sugar
Banana Cornmeal Muffins - Gluten Free
12 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 15 mins
  • Serves

    2 medium bananas
    1 cup Chelsea Icing Sugar
    1 egg
    1 1/2 cup rice flour
    3/4 cup instant polenta (cornmeal)
    1 tsp baking soda
    2 tsp gluten free baking powder
    150g butter, melted
    extra Chelsea Icing Sugar to dust


    Preheat oven to 200°C. Spray a tray of 12 muffins tins with non- stick baking spray or line with paper cases.

    Mash the bananas with a fork. Mix in Chelsea Icing Sugar, egg and melted butter. Add the dry ingredients and mix lightly to just combine. Spoon into the prepared muffin tins and bake for 15 – 20 minutes until well risen and golden brown. Serve warm, dusted with extra Chelsea Icing Sugar.

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Average Rating
(3 reviews)

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I found these very tasty but quite dry, it needs something to add a bit of moisture, either another banana or maybe grated apple, have to experiment

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Definitely too dry. I'm going to add some milk next time. But, nice with the cornmeal.

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The best gluten free muffin I have tried that tastes like a real one

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