Banana muffins

Prep time: 10 minutes
Cooking time: 20 minutes
Makes: 12 muffins 


4 scoops EleCare® Vanilla
100mL water
¾ cup sugar
100mL rice bran oil
2 medium bananas, mashed
2 egg replacers
1½ cups (200g) gluten free self-raising flour
½ cup quinoa flakes
¼ teaspoon nutmeg
¼ teaspoon bicarb soda

Nutrition content of 1 serve
Energy (kJ) 944
Protein (g) 2.5
Fat, total (g) 9
Fat, saturated (g) 2.1
Carbohydrate, total (g) 37
Sugars (g) 16
Sodium (mg) 60
Fibre (g) 1


  1. Preheat oven to 180°c.
  2. Make up EleCare® and water as directed and set aside.  
  3. Place sugar and oil in a bowl and whisk until combined.
  4. Add banana and egg replacers and mix well.
  5. Add flour, quinoa, nutmeg, bicarb soda and EleCare® and mix until mixture is smooth.
  6. Spoon mixture evenly into patty cases in a 12 hole muffin tray.  
  7. Bake for 20 minutes and then cool on a wire rack.


  • You can make 24 mini-muffins with this mix but only bake for 10-15 minutes until golden brown.
  • Muffins are best eaten on the day you bake them, however they may be stored in an airtight container for 2-3 days, or frozen to enjoy another time.
  • If wheat is OK, these muffins can be made with regular self-raising flour.
  • Rice bran oil may be substituted with sunflower or light olive oil.