These wheat-free and diary-free muffins are delicious, bringing together the complimentary flavours of banana and coconut in a moist and light treat that will make your family's mouths water.
I can tell you from personal experience, these things don't last long in the cupboard (which is a good thing, because they taste best when they're fresh out of the oven and still warm).
The ingredients and quantities listed below make 6 muffins.
Simply double the quantities to make 12 muffins.
And yes, these muffins can be frozen (though it ought to be a crime to do so).
The List of Ingredients

• 120g of organic caster sugar
• 280g spelt or gluten-free flour
• A pinch of salt
• 3 tsp of baking powder
• 60ml vegetable oil
• 2 bananas
• 1 beaten egg
• 280ml of coconut milk

You'll also need a muffin tray.
Instructions

1. Preheat oven to 200 degrees celcius
2. Grease the muffin tray with vegetable oil
3. Mix baking powder, salt, sugar and flour in one bowl
4. Mix coconut milk, oil and beaten egg in another bowl
5. Mix ingredients together (fold into each other)
6. Add the banana before ingredients completely combine

TIP: Don't over mix as this results in tough chewy muffins.
The mixture should look a bit rough.
Add the mix to the muffin tray (about 75% full), and bake for 20-25 minutes.
After baking, your muffins should be cracked on top and golden in colour.
Use a toothpick to see if they're cooked through (insert into centre and make sure it comes out clean).
If they're done, put them onto a wire rack to cool.