Gluten-free banana split muffins



For the muffins

3 medium eggs
125g soft brown sugar
2 tsp vanilla extract
1 small ripe bananas (100g peeled)
100mls olive oil
225g Gluten free self raising flour
30g grated bitter chocolate

For the topping

200g very soft salted butter or margarine
150g icing sugar, approximately
30g grated bitter chocolate
50g browned hazelnuts or almonds
Gluten free dried banana chips for decoration


  1. Preheat the oven to 180C fan assisted gas 4
  2. Whisk the eggs, sugar and vanilla together in a machine of hand whisk for 2 minutes
  3. Liquidise one of the bananas with the 100mls olive oil until you have a thick puree
  4. 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
  5. Spoon into 12 deep muffin cases and bake for 18-20 minutes
  6. Remove and cool
  7. Whip the butter and sugar together until soft and creamy
  8. Add the grated chocolate and mix well
  9. Pipe using a large star tube a nice rosette
  10. Decorate with chopped banana and chopped nuts

Preparation time: 10 minutes
Cooking time: 18 – 20 minutes


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