Sunday, March 31, 2013

Sugar Free Banana Choc Muffins

Low Fructose / Gluten Free

Makes 12 large muffins

1 1/4 cup of rice malt syrup
3/4 cup of vegetable or canola oil
3 large eggs
pinch of salt
3/4 tsp bi carb soda 

1/4 cup organic raw cacao powder
2 cups gluten free self raising flour
2 large ripe bananas, mashed*
1/2 cup of chopped walnuts

1 tsp nutmeg **
1 tsp cinnamon **

Optional Cream Cheese Cacao Frosting
Dextrose or Glucose powder
250gm cream cheese
50g unsalted butter (soft)

1/4 cup of organic raw cacao powder

Pre heat oven to 180 degrees
Mix rice malt syrup & oil with whisk
Add 1 egg @ a time, whisking until mixed
Add banana, walnuts, nutmeg, cinnamon, salt, bi carb soda & flour mixing until all combined
Spoon batter into greased muffin tray & bake for 20-25 min
Test middle with skewer to ensure cooked & let cool.

In bowl add cream cheese and soft butter (soften in microwave for 20 seconds if required) & mix together
Add small amounts of glucose/dextrose powder until you get the sweetness/texture you like, then add the cacao powder gradually until all mixed through 

Spread onto muffins once they have cooled and refrigerate until serving


*bananas contain fructose but they also contain an equal amount of glucose which acts as a carrier of the fructose through the system so it doesn't sit unabsorbed in the intestine. Bananas are ok to eat if you suffer from fructose malabsorption for this reason but no more than one banana per meal/sitting is recommended so therefor do not consume more than 1 muffin per sitting. 
** Some spices, such as cinnamon, are high in fructose. Nutmeg is quite low, 2.25g per 100g. We have included cinnamon in this recipe as the amount per individual muffin is so low it should be readily absorbed, but please leave out the cinnamon if you are sensitive to spices.

With optional cream cheese cacao delicious :)

No comments:

Post a Comment