Ruth’s egg free banana mini muffins

This recipe came from a client who had found them very helpful when first switching over to gluten free.

They are not whole foods, and very high carb, low fat. So only use as a transition recipe – or put lots of butter on!

• 1.5 cups white rice flour
• 1 tsp salt
• 1.5 tsp baking powder
• 3 large ripe bananas, mashed
• ¾ cup unrefined sugar
• ¾ cup water, milk or coconut cream
• Optional: ½ – 1 tsp each of ground cinnamon & ginger, or other spices you like

Preheat oven to 180C. Grease mini muffin trays with oil or butter. Mix all ingredients in a bowl. Pour into mini muffin trays, no more than ¾ full. Put in oven to bake. Check after 15 minutes. Remove when starting to brown on top and test – if they are cooked you will be able to remove them from the trays by grabbing the top of a muffin and wiggling them a bit to pull them away from the sides and bottom. If they’re not cooked they won’t come away, particularly from the bottom. You can also let them cook longer and get them very brown on top – the result is a drier muffin, still very tasty, but taste testing (with people who are used to shop bought treats and therefore very fussy!) says the sticky ones, i.e. less cooked, are tastier.