Berry & Banana Breakfast Muffins

Serves: 12

You will need
275g gluten/wheat free plain flour
1 tablespoon gluten free baking powder
½ teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon xanthan gum
2 tablespoons mixed seeds, such as pumpkin and sunflower
130g bag Nākd Berry Delight Fruit & Nut Bits, roughly chopped
2 bananas, roughly chopped
300ml soya milk
100g dairy free soya spread, melted
2 tablespoons fruit syrup
150g blueberries

1. Pre-heat the oven to 190ºC/Gas Mark 6. Next, line a twelve-hole muffin tray with paper cases.

2. In a large bowl, stir together the flour, baking powder, bicarbonate of soda, salt, xanthan gum, seeds and Nākd Berry Delight Fruit & Nut Bits.

3. In a separate bowl, mash the bananas with a fork and add the milk, melted soya spread and fruit syrup. Mix well.

4. Stir the wet ingredients into the dry and mix until just combined, then fold in the blueberries.

5. Divide the mixture between the paper cases and bake for 15 minutes or until the tops are lightly browned and spring back when pressed gently. Leave to stand until cool.

Recipe courtesy of Nākd

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