Tuesday

Oaty Banana Muffins

Photography by Martin Penfold
Ingredients:

8 oz gluten-free flour blend
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum 
pinch of salt
30 g (2 oz) gluten-free oats
8 oz demerara sugar
8 oz dairy-free margarine
4 eggs, beaten
3 ripe bananas, mashed well

What to do:
Photography
by Martin Penfold
  1. Preheat your oven to 200'C / 400'F / Gas mark 6.
  2. Line your muffin pans with paper cases.
  3. In a large bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt, then stir in the gluten-free oats and sugar.
  4. Add the dairy-free margarine and eggs and whisk well until you have a dropping consistency. 
  5. Now fold in the mashed bananas until well incorporated. 
  6. Fill your paper cases about 2/3 full and bake for about 25 minutes until well risen and springy to the touch.
  7. Dust with a little icing sugar to serve.