About this recipe:Using a mix of rice flour and ground almonds gives a lovely texture. I don't usually like banana in cakes but these come out quite fluffy with a light crumb that makes the difference!
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 190 C / Gas 5. Line a 12 hole muffin tin with paper cases.
In a bowl, combine the sugar, dairy free spread and eggs and whisk until creamy. Add the flours and baking powder and stir until well combined.
Add the banana gradually, (the mix should spoon easily into the cases rather than pour and shouldn't be runny) and finally, fold in the nuts. Spoon into the prepared paper cases, taking care to only fill up to half way allowing for a good rise.
Bake in the preheated oven for around 20 to 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a baking tray before serving and enjoying.
If your mix is too runny you will lose the light texture and have soggy muffins so be careful not to add too much. You should be able to leave a 'peak' when running a spoon through the mix. I used a silicon muffin tray and made 12 good sized muffins. I used dairy free spread but you could use butter if you're not dairy free. This is also gluten free if you use gf baking powder.