Banana Muffins

I know they are expensive, but when you have kids with allergies, you just have to bite the bullet to ensure your children eat well and are full and healthy. So after a short hiatus, my common sense, and a desire to support the Queensland farmers, means we are back on bananas, although slightly less often than normal.

I make this healthy tasty (normal flour/milk) muffin all the time for my son. He loves them. Yesterday I gave them a go with gluten free flour and soy milk. Even I thought they tasted yummy and I can't stand banana (and don't particularly like GF flour either...!).

Here's the GF recipe:

Rice bran oil for greasing
2 overripe bananas (I had to put them aside especially!)
2 tbsp Honey
1 1/2 tbsp Rice Bran Oil
3/4 cup soy milk
1 1/2 cup self raising gluten free flour
1 tbsp psyllium husk

Preheat oven to 200C. Grease 9 muffin pans in a muffin tray with oil.
Mash bananas in a bowl with a fork. Add oil, honey and milk and mix well. Tip: if you do oil first and have a squeezey honey (ie don't need to scoop into honey) the tablespoon you use will be oily and the honey will slip out easily!
Add the flours and mix together quickly with a spoon. Don't overmix - lumpiness is fine in a muffin mix.

Divide mixture into muffins pans and bake for 20mins or until skewer comes out clean.

The muffins freeze well.