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
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