250g/9oz gluten free self raising flour
2 tsp gluten free baking powder
1 tsp ground cinnamon, plus ½ tsp extra for the topping
pinch of salt
2 ripe bananas, mashed
3 tbsp maple syrup
3 tbsp vegetable oil
1 large free-range egg
185ml/6fl oz lactose/dairy free milk
50g/2oz caster sugar
Preheat the oven to 180C/350F/Gas 4. Line eight holes of a muffin tin with paper muffin cases.
Sift the gluten free flour, baking powder, cinnamon and salt into a large mixing bowl.
Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour.
In a separate bowl, lightly whisk together the maple syrup, vegetable oil, egg and lactose free milk.
Add the liquid ingredients to the dry ingredients and stir until just combined (don't over-mix or your muffins won't be as light in texture).
Spoon the batter into the individual muffin cases.
Mix the extra half a teaspoon of cinnamon and the caster sugar together and sprinkle on top of the batter.
Bake in the oven for 20 minutes, until risen and lightly golden. Serve warm from the oven.
Recipe adapted from: Good Food