Perfect use for the sad and unwanted banana left in the fruit bowl! These muffins are both gluten and dairy free. In the unlikely event that they are not devoured by the descending hordes, these are best kept in the fridge.
Preheat the oven to 180 C / Gas mark 4 Muffin tin Makes 18 Cooking time: 15-20 mins
250 g gluten-free self-raising flour 1 1/2 tsp baking powder
75 g coconut sugar (muscovado would work equally well) 30 g rolled oats
100 g crunchy peanut butter 30 g coconut oil
125 ml almond milk / oat milk 3 eggs (2 if not using gf flour)
2 ripe mashed bananas
Combine all the dry ingredients in a bowl. Put all the other ingredients in another bowl and when thoroughly mixed stir in the dry ingredients. Spoon in to the muffin tins and place in the centre of the oven. Check after 15 minutes. Cooked when skewer comes out clean.