Ingredients

• 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

Preparation

• 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