Banana and Walnut Muffins

Ingredients:

225g gluten free self raising flour

1/2 tsp salt

125g dairy free butter/margarine

50g caster sugar (unrefined preferably)

2 eggs, lightly beaten

170g shelled walnuts broken into pieces

170g sultanas

450g bananas - the riper the better

Directions:

Preheat the oven to 180C/Gas 4.

Tip the flour into a large mixing bowl, add the salt and mix.

Cut the butter/marg into small pieces and rub it into the flour with your fingers until breadcrumb texture - don’t worry if a bit sticky!

Add the sugar and eggs and mix, then stir in the sultanas and walnuts.

Mash the bananas in another bowl - doesn’t matter if lumpy then add them to the other mixture.

Add mixture to the muffin cases and/or loaf tin and bake in preheated oven.

Check muffins after 15 mins - the loaf will take longer - but do keep an eye as all ovens. Can be enjoyed warm or cooled if you can wait that long!”

Notes:

MAKES AT LEAST 6 MUFFINS (I usually empty any leftover mixture into a small loaf tin!)

Best made using organic ingredients if you can and I use pure sea salt. I have purposefully kept the caster sugar amount low as the bananas add natural sweetness. Of course you may also vary the amounts of walnuts and sultanas to suit your tastes and dietary needs. This is a great recipe for using up leftover bananas.