A great grab-and-go breakfast, which is also gluten-free
Suitable for Gluten-free
Makes 12 muffins
Prep time 20 minutes, plus freezing time
Cook time 20 minutes
Nutrients per serving:
- 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
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.
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.
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.
Divide the mixture between the paper cases and sprinkle over the demerara sugar. Bake for 18-20 minutes, or until risen and golden.
Allow to cool in the tin for 10 minutes before removing onto a cooling rack.