Linseed, banana and chocolate muffins from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them (page 359) by Hugh Fearnley-Whittingstall and Pam Corbin and Mark Diacono and Nikki Duffy and Nick Fisher (UK) and Steven Lamb and Tim Maddams and Gill Meller and John Wright

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on July 21, 2020

    Made these as mini muffins, used only 30g of (coconut) sugar and added an extra banana, made otherwise as written. Hmm. They’re alright, definitely better fresh out of the oven, not bad really for a gluten free muffin, but probably not great enough to repeat. (The whole linseeds were an unusual addition, not sure whether I like or dislike them in there.) Edit: They have actually grown on me a lot in the past couple of days, and they freeze well. Thinking about making them again soon! Funny...

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