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Berry and Banana Muffins

Nākd

Quick, easy and delicious!

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Ingredients

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, sunflower and/or linseed
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

Quick, easy and delicious!

Preparation

Makes: 12 Preparation time: 10 minutes Cooking time: 15 minutes

Method

Preheat the oven to 190ºC, Gas Mark 6
Next, line a twelve-hole muffin tray with paper cases
In a large bowl, stir together the flour, baking powder, bicarbonate of soda, salt, xanthan gum, seeds and Nākd Berry Delight Fruit & Nut Bits
In a separate bowl, mash the bananas with a fork and add the milk, melted spread and fruit syrup. Mix well.
Stir the wet ingredients into the dry and mix until just combined, then fold in the blueberries
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

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