(makes 12)

• 75g free-from margarine (melted)
• 250g rice flour
• 3 1/2 tsp baking powder
• 2 1/2 tsp xanthum gum
• 1/2 tsp bicarbonate of soda
• 1 pinch of salt
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 115g caster sugar
• 1 tsp vanilla extract
• 1 tsp honey
• 2 large ripe bananas
• 125ml rice milk
• 2 medium eggs*

*as M is egg-free, I replaced these with 2 tbsp ground flaxseed meal and 6 tbsp water

1. Preheat oven to 190°C
2. Melt margarine in a pan and leave to cool
3. Mash the bananas
4. Sift the flour, baking powder, bicarbonate of soda, xanthum gum, salt, cinnamon and nutmeg into a mixing bowl.  Add the sugar and mix well. 
5. In a second bowl, beat together the vanilla extract, honey, melted margarine, rice milk and eggs (or egg replacement)
6. Add the bananas to the liquid mix and stir 
7. Make a well in the dry ingredients an d add the banana mixture
8. Stir roughly with a fork, but don’t over-mix as it should be thick and lumpy! 
9. Pour the muffin mixture into a well-greased muffin tin
10. Bake in the oven for 20-25 minutes
11. Remove from the oven, cool on a wire rack and then enjoy.