¼ cup xylitol
1 large organic egg, lightly beaten
Scant ½ cup rice milk
500g rice flour
250g besan flour
250g Pea Protein powder
1 tsp gluten free baking powder
1 tsp ground cinnamon
2 small bananas
150g blueberries
METHOD
Preheat oven to 200 degrees Celsius. Place 10 paper
muffin cases in a muffin tray. Beat Nuttelex and xylitol with hand-held electric whisk until light and fluffy. Gradually beat in egg, then rice milk.
Sift in flours, baking powder and cinnamon then stir with a wooden spoon until mixed (do not over-mix).
Fold in mashed banana and blueberries, then spoon mixture into muffin cases, filling them ¾ full.
Bake in the oven for 20-25 minutes until well risen and just firm to the touch.
Cool on a wire rack or enjoy them warm!
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