110g caster sugar
1 tsp Pandan essence*
110g lactose free butter (at room temp or microwaved for 5 sec.)
3 large ripe bananas
175g rice flour
50g corn flour
1 tsp gluten free baking powder
1/2 tsp salt
*Pandan essence, can vary in strength, follow the instructions to ensure they are not too strong.
Preheat the oven to 200 C. Cream the lactose free butter and sugar together in a large bowl until light and fluffy.
A small electric hand mixer does this just fine. Add the 2 eggs and mix well until you have a smooth light airy mixture.
Mash the bananas one at a time and add them with the Pandan essence. Mix well between each banana until they disappear into the mixture.
These hold the muffins together really well and allow this recipe to be made without xanthan gum or another binding ingredient.
Mix the rice flour, corn flour, baking powder and salt together in a seperate bowl.
Sift this mix into the lactose free butter and egg mixture bix by bit, mixing in between until you have a thick but even consistency and all the flour mix has disappeared into the wet mix.
Spoon into muffin cases (paper ones will need to be in a muffin tin to hold their shape, silicone ones can sit on a baking tray) until even.
The baking powder will make them rise so don't make them overflowing. The more you get the better, not the bigger.
Bake for 20-25 mins until golden brown. Allow to cool for 5 mins.
Recipe adapted from: Good Food