A great grab-and-go breakfast, which is also gluten-free
Suitable for Gluten-free
Difficulty Medium
Makes 12 muffins
Prep time 20 minutes, plus freezing time
Cook time 20 minutes
Nutrients per serving:
| Energy |
Total fat |
Saturates |
Protein |
Fibre |
Carbs |
Sugar |
Salt |
| 330 kcal |
19 g |
11 g |
4.5 g |
1.5 g |
35 g |
19 g |
0.7 g |
Ingredients
* Available at Holland & Barrett
Method
Step 1
About an hour before baking, freeze 100g of the blueberries. Preheat the oven to 180˚C/350˚F/gas mark 4 and line a 12-hole muffin tin with paper cases.
Step 2
To make the muffins, beat the butter and sugar together with an electric mixer until very light and fluffy. Add in the eggs one at a time, and beat until well combined.
Step 3
Once the eggs are incorporated, add in the mashed banana, flour, baking powder, xanthan gum and all the blueberries, then fold in with a spatula until well combined.
Step 4
Divide the mixture between the paper cases and sprinkle over the demerara sugar. Bake for 18-20 minutes, or until risen and golden.
Step 5
Allow to cool in the tin for 10 minutes before removing onto a cooling rack.
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