Banana muffins with passionfruit glace icing


  • 1 3/4 cups (210g) gluten-free self-raising flour
  • 1/2 cup (60g) gluten-free all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1 teaspoon xanthan gum (Xanthan gum is derived from fermented corn syrup and is a natural binding and thickening agent. It is available from the health food aisle at the supermarket.)
  • 1/2 teaspoon bicarbonate of soda
  • 125g chilled butter, chopped
  • 1 cup (250ml) ripe mashed banana
  • 2 eggs, lightly whisked
  • 1/2 cup (125ml) lactose-free milk (see note)
  • 1 teaspoon vanilla essence
  • 1 cup (80g) gluten-free icing sugar mixture
  • 1 1/2 tablespoons passionfuit pulp


  1. Preheat oven to 200°C. Line 12 x 1/3 cup (80ml) capacity muffin pans with patty cases. Alternatively, line 6 x 3/4 cup (185ml) capacity muffin pans with Texan patty cases.

  2. Sift the self-raising flour and all-purpose flour into the bowl of a food processor. Add the sugar, xanthan gum and bicarbonate of soda and stir to combine. Add the butter and process until mixture resembles fine breadcrumbs. Transfer to a large bowl.
  3. Make a well in the centre of the flour mixture. Add the mashed banana, eggs, milk and vanilla essence and use a wooden spoon to stir until just combined.
  4. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 25 minutes or until golden brown and firm to touch. Remove from oven and transfer to a wire rack to cool.
  5. To make the icing, sift icing sugar into a small bowl and add the passionfruit pulp. Stir to combine. Drizzle over the muffins and put aside to set.

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