Allergy free banana muffins recipe

Ingredients

• 3 cups Orgran self-raising flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 1¼ goat’s cups milk
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 90g Nuttlex, melted
• 2 small bananas, peeled, mashed

Method

• Preheat the oven to 180°C.
• Place muffin patties in a large muffin pan.
• Sift the flour into a large bowl.
• Add the brown sugar and cinnamon and stir to combine.
• Make a well in the centre of the flour mixture.
• Combine the goat’s milk, No Egg and Nuttlex in a separate bowl.
• Add the mashed banana with the goat’s milk mixture.
• Pour the goat’s milk mixture into the flour mixture.
• Using a large metal spoon, stir until the muffin batter is just combined.
• Spoon the batter into the muffin patties.
• Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
• Allow the muffins to cool in the pan for 1 minute.
• Turn out onto a wire rack to cool.