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
50g dark chocolate chips
50g chopped walnuts
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.