Gluten-free Blueberry & Banana Muffins

Gluten-free blueberry and banana muffins

Try this recipe for gluten-free Blueberry & Banana Muffins for a quick on-the-go-breakfast that is tasty and filling. Makes 12 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

250g butter
250g xylitol *
3 eggs
2 very ripe bananas, mashed
250g gluten-free self-raising flour *
1tsp gluten-free baking powder
1 tsp xanthan gum *
200g blueberries
demerara sugar, to sprinkle

* 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