Ingredients (makes 12 large or 24 mini muffins)

• 1 cup brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup ground almonds
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 cup milk
• 2 eggs, whisked
• 75g butter, melted 
• 1/2 cup plain yoghurt
• 2 bananas, mashed
• 3/4 cup blueberries (frozen are fine).

Method:

1. Preheat oven to 200*C. 

2. Sift flours, ground almonds and sugar into a bowl.

3. Dissolve baking soda in milk, and combine with eggs and melted butter.

4. Pour milk mixture, yoghurt and bananas into the bowl and gently mix until just combined. Add blueberries and fold to mix through.

5. Spoon mixture into a greased 12-muffin tin and bake for 15 minutes or until golden. Store in an air-tight container for up to a week or alternatively wrap and freeze individually.

TIPS: 

• For ordinary muffins (not gluten-free) you can use 2 cups of standard flour in place of the flours and ground almonds in this recipe.
• You can substitute coconut oil in place of butter if desired.