What do you do with the sad brown banana left in the fruit bowl? Bake with it!
The natural sweetness of the ripe banana reduces the amount of sugar needed in the mixture. Fresh raspberries with their tangy flavour compliment the banana extremely well.
Preheat oven to 180c /gas mark 5 Makes 16 muffins
220 g gluten-free self-raising flour
140 g coconut sugar (or light muscavado)
180 g butter – softened
1 ripe banana – mashed
100 g fresh raspberries
Put the flour, butter, sugar and eggs in to a bowl and mix thoroughly. Add the mashed banana and mix till combined. Add the raspberries and mix gently. Spoon in to the muffin tin. Bake for 12-15 mins until cooked.