Banana porridge but in delicious muffin form. These gluten free muffins are quick and easy to make and even pretty healthy. Excellent breakfast choice. This recipe makes 12 muffins.

Ingredients:

3 medium ripe bananas

120 ml sour cream

2 eggs beaten

80g brown sugar

180g gluten free oats

40g gluten free plain flour

1.5 tsp gluten free baking powder

1 tsp vanilla extract

1 tsp cinnamon

pinch of salt

Method:

1. Preheat your oven to gas mark 180ºC/350ºF/Gas mark 4 and prepare a muffin tin with paper cases.
2. Put all ingredients into a large bowl and mix well.
3. Spoon the mixture evenly into muffin cases.
4. Bake for 20-30 minutes or until brown on top and a skewer into the muffins comes out clean.