The 99 City Road Blog

A close up of a banana muffin in a muffin tin

Gluten Free Banana & Stem Ginger Muffin Recipe

Wednesday, January 31, 2018

Our Head Chef, Adam Davenport from Elior UK shares his delicious and healthy recipe for gluten-free banana and stem ginger muffins.


Butter x 220 g

Sugar Caster x 220 g

Medium Egg x 5

Over Ripe Bananas x 500 g

Rice Flour x 350 g

Cornflour x 100 g

Gluten Free Baking Powder Organic x 130g

Semi-Skimmed Milk x 100 ml

Stem Ginger x 50 g

Banana Chips x 40 g



Pre- heat the oven to 180c.

1 Line the muffin tin with muffin papers.

2 Cream the butter and caster sugar until light and fluffy, gradually add the eggs.

3 Peel the bananas and mash. Gradually mix into the creamed sugar and butter mix.

4 Sift the rice flour, corn flour and gluten free baking powder together, gradually fold into the creamed mixture, finally carefully fold in the stem ginger and milk.

5 Divide equally between the muffin cases and place banana chips on top of each one, bake for approx. 20-25 minutes until well risen and golden.

6 Allow to cool, serve as required.

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