1 package 1-2-3 Gluten Free Muffin/Quickbread Mix
½ cup (115g) dairy free margarine/shortening, softened
3 medium bananas, ripe
3 Tbsp. water
3 Tbsp. vegetable oil
2 tsp. baking powder
¾ cup (120g) dairy-free semi-sweet chocolate chips (optional)
Preheat oven to 350F / 180C (160C Fan)
Spray muffin tins or loaf pan with non-stick spray.
Pour 1 package Muffin Mix, margarine/shortening and mashed bananas into bowl of mixer with paddle attachment. In a separate bowl, mix together water, oil and baking powder. Add oil/water/baking powder to bowl of mixer. Mix until fully incorporated. Add chips (optional ingredient) and stir in by hand.
Scoop batter into muffin tins or loaf pan and spread evenly. If using muffin tins, fill any empty parts of muffin tin with water to promote even baking.
Bake loaf for 50-60 minutes or muffins for 20 minutes, or until toothpick inserted in the centre comes out clean. Please note baking times may vary with different appliances.
Cool in pan for 5 minutes. Invert onto rack. Cool and serve.
Makes 1 loaf or 15 large muffins