Well, to continue on with the use of all of those sananab, sorry bananas, I decided to make some muffins.

These are from Sue Shepherds

Gluten-Free Cooking

, it was a gift from my Nan when I was first diagnosed Coeliac and has been put to good use.

Gluten Free Cooking

has some good information at the beginning about Coeliac Disease, Fructose Malabsorption and Irritable Bowel Syndrome. Sue Shepherd is recognized around the globe for her work as a dietitian whose main focus is to educate people with dietary needs, also speaking at many medical conferences and writing two other cookbooks.

Banana Spice Muffins

170g fine rice flour (I had run out so used white wings plain GF flour)

75g GF cornflour

90g potato flour

220g castor sugar

200g light GF natural yoghurt

40g butter, melted

2 eggs

2 over-ripe bananas, peeled and mashed

2tsp mixed spice

2tsp GF baking powder

1tsp bi-carb soda

1tsp xantham gum (optional)

1tsp ground cinnamon

Sift together all dry ingredients, except sugar, in a large bowl. Combine all wet ingredients and stir in remaining ingredients. Mix by hand with a heavy wooden spoon or in an electric mixer (if you don't want the arm workout!) for a couple of minutes.

Grease muffin tins or use patty pan papers(the recipe says it make 12 but I always end up with about 16) and spoon batter to out 2/3 full. Bake in a preheated oven at 170deg oven for 18-20minutes. Turn onto wire rack and cook.

Delicious served warm with a slather of butter. Will keep for about 4days in an airtight container.

Or less if you take them to work for morning tea (just make sure your boss likes banana, because mine doesn't - which works out better for me really!)