Banana and blueberry lunchbox muffins
Soft, fruity muffins that keep well and pack easily. Free from gluten, dairy, egg and nuts, so they suit most lunchboxes.
- Time40 min
- LevelEasy
- Costabout £0.33 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 12 hole muffin tin with paper cases.
- 2
Mix the flour, xanthan gum, baking powder, sugar and salt in a large bowl.
- 3
In a jug, mash the bananas well and stir in the oil, coconut milk drink and vanilla.
- 4
Pour the wet mix into the dry and fold together until just combined. Fold in the blueberries. The batter will be thick.
- 5
Divide between the cases. Bake for 25 minutes until risen and golden and a skewer comes out clean.
25 min - 6
Cool in the tin for 5 minutes, then move to a wire rack. Once cold, they keep in a tin for 2 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.