Banana Coconut Muffins; Gluten, dairy, and egg free.

This is the first of my muffin series, continuing my banana obsession.  It's a sweet way to get fruit into your brekky.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 2 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
3 Ripe bananas
Desicated coconut, 1/2 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and desicated coconut.  Mix the soy milk thouroughly, an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Mash the bananas in a seperate bowl and then stir the mash into the muffin mixture.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven.