Soft, oaty muffins studded with juicy blueberries make a wonderful addition to any packed lunch – for school or work! Banana and maple syrup add a natural sweetness to these gluten free treats. Created for The Oat Project by Healthy Twists.
3 medium banana
80g Mornflake Oatbran (plus extra for decoration)
200g gluten free plain flour
2 tsp vanilla extract
1/2 tsp bicarb
1 tsp baking powder
200ml Grade A maple syrup
200ml nut milk
2 large eggs
Pre heat the oven to 180C fan and put the muffin cases in to the muffin tray.
Mash the bananas.
Sieve the flour and add all the dry ingredients into a mixing bowl.
Whisk the eggs and nut milk together, add the vanilla extract and maple syrup to the wet ingredients and stir together.
Pour the wet ingredients into the dry and stir to combine thoroughly.
Evenly spoon the muffin mix between the cases and then gently press roughly 7 blueberries in to and on to the top of the muffins. Sprinkle with oat bran and place in the centre of the oven and bake until risen and golden on the top, this will take about 20 to 25 minutes.
Once baked, place on a wire cooling rack and leave to cool for 5 minutes before removing the muffins from the tray. Leave the muffins on the rack to cool completely.
Store in an airtight container for up to 4 days.