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|| I’ve been getting my bake on recently and experimenting with some new breakfast ideas, particularly involving gluten-free and vegetarian recipes.
Later this year, we have two separate sets of returning guests booked in for the same weekend. One guest particularly loves banana cake. And the other couple are gluten-free … so my mind turned as to how I could combine those twin facts into something delicious that everyone could eat and enjoy … and I landed upon these banana muffins.
The original recipe is here on the BBC website, but I modified it in order to make it gluten-free for Jonathan and Sue. If you want to do the same, just swap out the flour and baking powder for gluten-free versions (I used Doves).
I also added an additional tablespoon of milk to the amount specified in the recipe, as gluten-free recipes can incline to be a little drier than their gluten-included siblings. And I exchanged the walnut topping for flaked almonds, as that’s what I had in my baking cupboard on the day I gave these a try.
My tasting panel (me, Steve and my mum!) enjoyed the muffins as they are or sliced into two and then buttered, and the BBC recipe suggests serving them with bowls of sliced banana, crème fraiche or yoghurt (The Dorset Dairy Company’s Greek-style would be perfect for this), runny honey and extra walnuts (or almonds).
Don’t forget – let me know if you’re gluten-free, vegetarian or have any other food preferences when you book – and if you want to try some of my home baking or any of the other recipes here on the blog, mention that too.