Very similar to the Spinach and Sweet Potato muffins, these banana versions also keep well in the freezer. For non babies, add 2 tablespoons of soft brown sugar and a pinch of cinnamon to the mixture or perhaps a handful of chocolate chips! Makes 12.
2 cups or 300g mashed banana
2 heaped teaspoons of egg replacer
4 tablespoons of water
100ml of oil
170g of gluten free, self-raising flour
1 tsp gluten free baking powder
1/2 cup sultanas (optional)
Mash the banana. Whisk the egg replacer, water and oil till it resembles a thick paste. Add the flour, baking powder and banana until combined. Mix through the sultanas if using. Place dollops in a greased or silicon muffin tray. An ice-cream scoop as suggested by the Intolerant Gourmet is quite useful for this bit. Place in a pre-heated oven at 180 degrees for 25 minutes till golden.