Banana and Strawberry Muffins
Makes 8
300g Doves Farm gluten free flour (or a mixture of your own gluten free
flours)
2 tsp baking powder
75g soft dark brown sugar (or muscovado)
2 bananas
juice of 1 lemon
75g Coconoil
100ml soya milk
1 egg, beaten
100g strawberries, chopped
- Preheat the oven to 175ºC/325ºF/Gas mark 3
- Place the flour, baking powder and sugar in a bowl and mix well.
- Mash the banana with the lemon juice.
- Mix together the Coconoil, milk and beaten egg.
- Pour the Coconoil mixture into the flour and mix a small amount.
- Gently stir in the banana and strwaberries – do not over mix.
- Spoon into paper cases in a muffin tin and bake in the oven for 25 minutes.
Recipe and photograph courtesy of Joy Skipper
