Banana and sultana Muffins

Serves 12

  • Gluten free & vegan

125g gluten-free plain flour
125g gluten-free oat flour
1 heaped teaspoon gluten-free baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
100g dairy-free margarine
120g dark brown sugar
200ml plant-based milk
1 ripe banana, mashed
25g sultanas

Preheat the oven to 200°c /180°c fan oven / 400°f / gas mark 6. Place 12 muffin cases into a muffin tray.

Stir together the gluten-free plain flour, gluten-free oat flour, baking powder, bicarbonate of soda and ground cinnamon then sift together at least twice to fully incorporate the baking powder.

Stir in the sugar.

Melt the dairy-free margarine and stir into the flour.

Mash the bananas and stir into the flour with the sultanas.

Mix together the plant-based milk and vanilla and whisk into the flour. The batter should be a dropping consistency. If it is too thick, mix in more dairy-free milk a little at a time.

Fill the muffin cases almost to the top. Ensure the muffins are filled to an equal height. You can sprinkle sugar onto the tops if you like.

Bake for 15 – 18 minutes until a knife inserted comes out clean.
Leave for five minutes to firm up before transferring to a cooling wire.


In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Gluten free cakes are crumblier than other cakes. If packing muffins in a lunchbox, I would put them into a small tub.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.