Blueberry & Banana Muffins

Brilliant for breakfast, tea and lunchboxes.

Ingredients:

2 bananas

2 handfuls of blueberries

50g unsalted butter

50g of brown sugar

100g of buckwheat flour

Handful of oats

2 teaspoons of vanilla

2 eggs (whisked)

Flat tablespoon of ground almonds

2 teaspoons of baking powder

1 teaspoon of coconut oil

Handful of mixed seeds

Method: preheat oven to 185 degrees. Wipe the inside of silicone muffin moulds or 10 paper cases with coconut oil. Soften sugar and butter together till creamy, mash into this the bananas with vanilla. Add your whisked eggs and gently fold in all your dry ingredients, finishing with blueberries before putting spoonfuls into your moulds and sprinkle with seeds. Bake in the oven for 30 minutes.

These muffins are not designed to rise high but will remain super moist. If you want the rise switch the buckwheat flour for Doves GF self raising or half and half.

Oats, bananas and blueberries are a great source of the relaxing neurotransmitter, GABA. It makes these muffins the perfect breakfast to kick-start a balanced day.