With a sweet tooth like mine, it was hard not to share this recipe with you. The best bit, these muffins are gluten free - that means guilt free snacking. Happy baking!
For 12 muffins
2 large ripe bananas
150g gluten free plain flour
150g caster sugar
1 tsp gluten free baking powder
90ml soya milk
1 tsp vanilla extract
preheat your oven to 200C/180C fan. Grease/line a 12 cup muffin tin.
Cream the butter and sugar together with a wooden spoon, until light and fluffy. Slowly add the eggs and mix well, until you have a light smooth mixture.
Mash the bananas one at a time and add to the mix, ensuring you stir well after each banana. Add the flour (sifted) baking powder, milk and vanilla. Mix all the ingredients.
Spoon into muffins cases or greased muffin tin, and bake in a preheated oven for 15 - 20 minutes, or until golden brown. You can use a cocktail stick to test the muffins before taking them out of the oven, if it comes out with uncooked mixture - they're not ready!
Cool for 5 minutes, before transferring muffins onto a wire rack to cool completely.