* 3 ripe bananas
* 1 and 1/4 gluten free self-raising flour
* 1 tsp baking powder
* 1/2 tsp salt
* 3/4 cup sugar
* 1/3 rapeseed oil
* 2/3 cup soy/almond/oat milk
* 1 vanilla pod (seeds)
* 1/2 cup chopped pecans
Preheat the oven to 180 C (350 F). Place the mashed bananas into a large mixing bowl. Add the oil and milk and whisk till smooth.
Add the flour, baking powder, salt and sugar to the mixture. Whisk gently till smooth.
Add the chopped pecans and the seeds from 1 vanilla pod. Stir gently.
Divide the mixture between 12 muffin cases. They should fill about 2/3 of the case.
Place in the top of the oven and bake for 20 minutes or until springy to the touch.
Remove from the oven and place on a wire cooling rack. Enjoy!