Prep Time: 10 minsTotal Time: 30 minsYield: 12muffins
About This Recipe
“This is 3 recipes in 1, adapted for my daughter. I substituted sugar for syrup, etc, but you can substitute it right back again if there are certain things you can eat! As it stands the recipe is wheat, gluten, dairy and sugar free. It’s a great recipe to get the kids to help with too.”
Ingredients 2tablespoons butter or 2tablespoonssoy margarine1cup maple syrup or 1cupgolden syrup2eggs, separated1ripe banana1/4 cuporange juice1/2 teaspoon vanilla flavoring or 1/2 teaspoon peppermint extract or 1/2 teaspoonchocolate flavoring(optional)1/2 cupcoffee(optional)
sifted1 1/2 cupsgluten-free flour1 1/2 teaspoonsbaking powder1/4-1/2 cupcocoa( depending on the flavour you want)
Directions‘Cream’together butter and syrup.Beat egg whites until stiff, and egg yolks to make a creamy consistancy.Add egg yolks to syrup mix, along with all other ingredients except egg whites.Mix well, adding however much cocoa you desire.Fold in egg whites.Preheat moderate oven.Lightly coat muffin tin (greased or non-stick) with cocoa dust (unless using paper patty pans).Spoon in mixture and bake 20 minutes.