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Gluten-free blueberry and banana muffins

Gluten-free Blueberry & Banana Muffins

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. Shop Free From Food & Drink

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