Oaty Banana Muffins

For those who can tolerate oats...

8 oz gluten-free flour 
2 teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum 
pinch of salt
30g 'gluten-free' oats
8 oz demerara sugar
8 oz dairy-free margarine
4 eggs, beaten
3 ripe bananas, mashed well

What to do

Preheat your oven to 200 C / 400 F / Gas mark 6.

Line your muffin pans with paper cases.

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.

Add the dairy-free margarine and eggs and whisk well until you have a dropping consistency. 

Now fold in the mashed bananas until well mixed. 

Fill your paper cases about 2/3 full and bake for about 25 minutes until well risen and springy to the touch.

Dust with a little icing sugar to serve.