Banana Easter Muffins - Paleo and Gluten free!
Makes: 9 large muffins or 12 medium
GF | DF
350g LLWF Baking Mix
1 ½ tsp ground cinnamon
½ tsp mixed spice
1/3 tsp nutmeg
Zest from 1 lemons
½-3/4 cup sultanas
75 ml boiling or hot water
3 chai, lemon or ginger green tea bags
1 ripe banana
50ml oil – coconut, light olive or avocado oil
1 tsp vanilla paste
Soak sultanas in boiling water and tea bags for ½ - 1 hour
Prepare the crosses
Blend cashews into a very fine meal then add the milk or water and blend though until you get a very smooth paste. Optional – add a 1/3 tsp guar gum to thicken if you wish.
Spoon mixture into a small plastic clip lock bag and place in the fridge to thicken.
Preheat oven to 180 degrees Celsius and line or grease muffins pan
Add hot water to sultana and tea bags in a heat proof bowl or cup and allow sitting for ½ to 1 hour
Add the baking mix, spices and lemon zest to large bowl and stir to combine.
Add the eggs, banana, vanilla and oil to a blender and blend until smooth.
Pour the egg mixture into the flour mixture and fold through then spoon straight into the muffin pans, tap the pan gently on the bench top the level out the top of the muffins for the crosses.
Remove the bag of cross paste from the fridge and careful snip a very small corner off the bottom of the bag to create a piping bag.
Pipe the mixture onto the muffins then bake for 20 minutes or until done.
Brush the top with maple syrup or honey to create a glaze.