About this recipe:These gorgeous sweet muffins don't taste gluten free but they are! They're especially perfect for gluten free kids finding it hard to adjust. Adults love them too though! My parents aren't gluten free but they devour these! They are perfect for lunch boxes or after dinner treats. I use reusable silicone muffin cases but paper ones are just as good. After the first few times the recipe comes naturally to you and you can cut down the prep time by half.
Preheat the oven to 200 C. Cream the butter and sugar together in a large bowl until light and fluffy. A small electric hand mixer does this just fine. Add the 2 eggs and mix well until you have a smooth light airy mixture.
Mash the bananas one at a time and add them. Mix well between each banana until they disappear into the mixture. These hold the muffins together really well and allow this recipe to be made without xanthan gum or another binding ingredient.
Mix the rice flour, corn flour, baking powder and salt together in a seperate bowl. Sift this mix into the butter and egg mixture bix by bit, mixing in between until you have a thick but even consistency and all the flour mix has disappeared into the wet mix. Fold in the sultanas gently.
Spoon into muffin cases (paper ones will need to be in a muffin tin to hold their shape, silicone ones can sit on a baking tray) until even. The baking powder will make them rise so don't make them overflowing. The more you get the better, not the bigger.
Bake for 20-25 mins until golden brown. Allow to cool for 5 mins (when they're burning your mouth you can't taste them!)