125g/4½oz gluten free flour
3 level tbsp light muscovado sugar
2 level tsp gluten free baking powder
1 medium free-range egg, beaten
50g/1¾oz lactose free yogurt
50ml/2fl oz rapeseed oil, plus a little extra for greasing
2 ripe bananas (175g/6oz peeled weight), roughly mashed
Serves - 4
Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it.
Mix together the gluten free flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, lactose free yogurt and oil.
Make a well in the gluten free flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix.
Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool.
Recipe adapted from: Good Food