Method

Cream together the margarine and sugar until fluffy.

Beat in the eggs and vanilla.

In separate bowl, combine together the gluten free white flour, xanthan gum, bicarb soda and salt.

Add to the creamed mixture and mix well until blended.

Add the soya yoghurt and mashed bananas and mix in well.

Spoon the batter into a greased or lined muffin try, filling cups just to the top.

Bake for 25-30 minutes.

Makes one dozen.

Variation

Banana and Chocolate Muffins.

Add 3-4 oz (90-125g) of gluten and dairy free chocolate chips to the mixture after the bananas and yoghurt have been blended in.