Banana muffins

Ingredients:

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

Method:

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.

Notes:

• 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.