Review of Phil Vickery’s recipe for Banana split muffins

Last week Phil Vickery made gluten free Banana split muffins on ITV’S This Morning


That afternoon I set about making a lower sugar version

I swapped the sugar for 75g raw honey and  I also used coconut oil melted rather than olive oil.

click here for > Banana split muffin recipe



The Muffins were a real success, delicious and bouncy and quite sweet enough. I would say that the following day they were much heavier. I would suggest eating them straight away on the day or freezing . You could also refresh them for a few seconds in the microwave.

The topping was delicious. I blended half a banana into the topping to give it a lovely flavour.




You can find more recipes from Phil here

more gluten free muffin recipes

Dark chocolate and banana muffins ( grain free )

 Banana and chocolate chip muffins

 Lemon and poppy seed muffins ( grain free )

cinnamon bun muffins ( grain free )

savoury Bacon and cheese muffins 

Gluten free banana and chocolate chip muffins

Finding myself with an entire bunch of over ripe bananas I decided to find a new recipe to use some of the up. This recipe from Sugarfreemom caught my eye. A recipe for refined sugar free muffins perfect!

Here is the link to the recipe Banana Bread Muffins 



Firstly I put all the wet ingredients in a bowl

I used-

3 ripe bananas

2 large free range eggs

1/2 cup milk ( I used almond milk )

1/2 cup apple sauce homemade

1 tsp vanilla extract

1 tbsp honey

I pre heated the oven to 170c fan

I used a hand blender to mix and mash all the wet ingredients together.





In a separate bowl I put

1 tbsp ground flaxseed

2 cups of gluten free SR flour

1/2 tsp salt

1 tsp cinnamon

1 tsp baking powder

1 tsp bicarbonate of soda



I stirred the wet ingredients into the dry ingredients and added 1/4 cup water

the mixture starts to react to the bicarb and baking powder and expands

to this mixture I quickly added 1/2 cup of gluten free dark chocolate chips





I spooned the mixture into 11 large muffin cases which I had greased well



These went into the oven for 25 mins

They came out golden brown and once cooled came easily out of the muffin trays



I was very impressed with the texture of these muffins. Not heavy, but airy with a bouncy springy texture

these I would say are low sweetness which I prefer and the dark chocolate drops melted inside do help with the sweetness. You could add more honey or stevia as in the original recipe.



Well worth giving these a try, I was very impressed

I think they would be delicious with a hot chocolate for a treat or make a good breakfast alternative.

Happy Baking!