Banana Muffins by Dr Sue Shepherd

Dietary Guidelines: , , ,

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These gorgeous muffins are perfect for lunch boxes, or for afternoon tea.


  • 2 cups gluten-free self-raising flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons mixed spice
  • 1 teaspoon ground cinnamon
  • 40 g margarine, melted
  • 200 g gluten-free reduced-fat vanilla yoghurt
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 sugar cup


  1. Preheat oven to 170°c/150°c fan-forced.
  2. Grease a 12-hole muffin pan.
  3. Sift flour, xanthan gum, mixed spice and cinnamon into a large bowl.
  4. In a medium mixing bowl, combine the melted margarine, yoghurt and eggs. Stir in the mashed banana and sugar.  Add this mixture into flour. Mix well with a metal spoon for 1–2 minutes, or until just combined.
  5. Pour muffin mix evenly into muffin holes.
  6. Cook for 12–15 minutes or until golden brown (or until a skewer comes out clean when inserted into the centre of the muffin).

Nutritional Analysis

energy 836 kJ (199 cal), protein 2.5 g, fat 3 g, saturated fat 0.7 g, carbohydrate 42 g, sugars 22.9 g, fibre 0.8 g, sodium 400 mg, gi medium  
WGF Kids & Teens Recipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd. Click here to find out how to purchase this book Click here to read Sue's blog Click here to read Sue's article on Coeliac Disease and the Gluten-Free Diet for Adolescents     You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.