Dairy free banana muffins

I love baking savoury recipes, but I've never really had a desire to bake sweet things, with the exception of cupcakes for birthdays every now and then. However, since having a toddler I've realised savoury just won't cut it all the time. Even though she doesn't get sugar that often {because she doesn't eat much processed food due to allergies} she's still managed to work out what it is and decided that she LOVES it. So naturally to keep her happy I've had to come up with something sweet that's ok for her to have every now and then, so banana muffins it is.

Of course I still had to keep them allergy friendly so I came up with a recipe that is dairy free, soy free and egg free. For this recipe I've used nuttlex, oat milk and egg replacer powder to substitute the butter, milk and eggs. You could also use almond milk instead of oat milk if you want to add a bit more sweetness {although I think they're sweet enough as they are, but it all comes down to personal preference}.

I've made the muffins quite a few times now and have used 2 large cavendish bananas each time which gives them a subtle banana flavour, but if you want them to be a bit more in your face banana then use 3 bananas. You can of course use lady-fingers if you prefer them. I make the muffins as mini patty cake size muffins for bub and normal ones for us {although lately she's been eating the big ones too}.

BANANA MUFFINS

INGREDIENTS
* 2 overripe bananas {mashed}
* 2 cups self-raising flour
* 1 cup caster sugar
* 2 tablespoons Nuttlex
* 1 egg {using egg replacer powder}
* 2 tablespoons oat milk

METHOD
1. Pre-heat oven to 180 degrees celsius.
2. Beat wet ingredients together using an electric mixer.
3. Slowly add in dry ingredients while mixing until well combined.
4. Fill muffin cases and cook in oven for 15-20 minutes until risen and skewer comes out clean.