| 200g caster sugar (granulated sugar for my US friends) 120g butter at room temperature 135g rice flour 65g potato starch 1stp baking powder 1tsp baking soda | 105ml your choice of lactose free milk 4 ripe bananas 1tsp vanilla extract 3 eggs 50g dark chocolate chips 50g chopped walnuts |
Preheat your oven to 150c (350f) and line your muffin tray with cases.
Start by mashing the bananas in a mixing bowl, then add the vanilla essence, chocolate and walnuts. Set this bowl aside.
Place the butter, sugar and eggs in an electric mixer and mix on a low speed until combined. Now add the flour, potato starch, baking powder, baking soda and milk. Mix on a low speed until combined.
Add the banana/chocolate/walnut mix to the muffin batter. Fold this in by hand until combined. Spoon into your muffin cases and bake for 40 minutes.
A super tasty, low FODMAP breakfast treat.
Start by mashing the bananas in a mixing bowl, then add the vanilla essence, chocolate and walnuts. Set this bowl aside.
Place the butter, sugar and eggs in an electric mixer and mix on a low speed until combined. Now add the flour, potato starch, baking powder, baking soda and milk. Mix on a low speed until combined.
Add the banana/chocolate/walnut mix to the muffin batter. Fold this in by hand until combined. Spoon into your muffin cases and bake for 40 minutes.
A super tasty, low FODMAP breakfast treat.
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