Go Back
–+ servings
Three egg-free banana walnut muffins sit on a wire cooling rack. Two are iced with cream-cheese frosting and walnut pieces. At the back an enamel dish is full of muffins waiting to be iced.

Egg-Free Banana & Walnut Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Baked Goods
Servings 12 Makes

Ingredients
 

  • 1½ cup gluten-free self-raising flour
  • ⅔ cup brown sugar, lightly packed
  • 1 tablespoon ground cinnamon
  • ½ tablespoon ground nutmeg
  • 1 cup chopped walnuts
  • 1 cup sultanas
  • 3 large ripe bananas, mashed
  • 85 g butter, melted
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk

Cream Cheese Frosting

  • 225 g cream cheese, softened
  • 1 cup gluten-free icing sugar
  • walnut pieces, to decorate (optional)

Instructions
 

  • Preheat oven to 180°C and place muffin cases in a12-hole muffin tin.
  • Combine dry ingredients in a large bowl.
  • In a separate bowl, whisk together remaining ingredients, then pour into dry ingredients. Stir with a wooden spoon until just combined.
  • Spoon batter into liners and bake for 20 minutes or until top springs back when gently tapped. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool completely.
  • When muffins are completely cool prepare the frosting. Combine cream cheese and icing sugar in a bowl. Beat until smooth and creamy. Place a generous dollop of frosting on top of each muffin. Top with a walnut, if using. Allow frosting to set before serving.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.