Microwaved gluten-free banana muffins

Made with coconut flour, has no odd flavours or lots of sugar - yet they are spongy and moorish, just like a wheat flour recipe! Can be used as base recipe for other flavours. Can also be made with wheat flour.

Ingredients

1	Banana, ripe
1 Tbsp	Rice bran oil
1	Egg
1 Tbsp	Milk
3 Tbsp	Soft brown sugar
3 Tbsp	Coconut flour, (use flat not heaped spoonsful)
1 Tbsp	Custard powder, use Edmonds for gf
1 Tbsp	Baking powder, use Edmonds for gf
2 Tbsp	Desiccated coconut, 2-3 Tbsps
3 Tbsp	Plain unsweetened yoghurt
1 tsp	Vanilla essence/extract
2 Tbsp	Chocolate chips, or dried fruit

Directions

1. Put peeled banana in a large bowl and mash.
2. Add oil, milk, egg and sugar and beat lightly to combine.
3. Sift the coconut flour into same bowl. Don't use more than 3 flat tablespoons as it absorbs liquid more than other flours. Sift in custard powder, and baking powder. Mix all into wet mix.
4. Add dessicated coconut, vanilla essence, any choc chips or dried fruit, and yoghurt and mix in gently.
5. Spray oil into 6 silicon muffin cups, or 6-pack silicon muffin tray. Fill each cup with about a tablespoon of muffin mix.
6. Place in microwave and cook for 5 minutes. (Mine is 800w.) This time works best for 6 muffins at a time. Muffins are done when they no longer shine.
7. Rest for a couple of minutes, then tip out onto a teatowel covered wire rack. Gently squeeze if muffins are reluctant to come out. Turn right side up and let cool.