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!
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.
Forgot to say I also added a tsp of 'isabels gluten free baking fix' but could also use xanthan gum to make up for lack of gluten. - 15 Feb 2015