Dive into a vitamin-packed Blueberry and Banana Muffin.
These make life deliciously easy! You can quickly make these the night before, or at the weekend – and then keep them in an airtight container for 2-3 days. Grab a breakfast on-the-run, pack them into your bag for a nutritious mid-morning snack, or eat them warm from the oven. Your whole family will love these, even if they’re not gluten- or dairy-intolerant.
preparation time 10 minutes cooking time 20–25 minutes makes 10
75g dairy-free margarine, softened, plus extra for greasing
50g fruit sugar
1 large egg, lightly beaten
100ml soya milk
100g rice flour
100g gram flour
1 tsp gluten-free baking powder
2 small bananas, mashed
1 Preheat the oven to 200°C/400°F/Gas 6. Grease 10 paper muffin cases and place them in a muffin tray. Put the margarine and sugar in a large mixing bowl and, using a hand-held electric whisk, beat well until light and fluffy. Gradually beat in the egg, a little at a time, then beat in the soya milk.
2 Sift in the flours and baking powder and stir quickly with a wooden spoon until mixed. Be careful not to overmix, and don’t worry if you can still see lumps in the mixture.
3 Carefully fold in the mashed bananas and the blueberries, then spoon the mixture into the prepared paper cases, filling each one about two-thirds full.
4 Bake in the hot oven for 20–25 minutes until well risen and just firm to the touch, or until a skewer inserted into the centre comes out clean. Take the muffins out of the oven and either eat them warm or transfer them in their paper cases to a wire rack to cool.