Berry Banana Muffins


  1. 275 g gluten free/wheat flour
  2. 1 tbsp gluten free baking powder
  3. ½ tsp salt
  4. < li>1 tsp baking powder

  5. 1 tsp xanthan gum
  6. 2 tbsp mixed seeds, such as pumpkin, sunflower and/or flaxseed
  7. < li> 130g bag of Nākd Berry Delight Fruit & Walnut pieces, roughly chopped

  8. 2 bananas, roughly chopped
  9. 300 ml soy milk
  10. 100 g dairy-free soy spread, fondue
  11. 2 tablespoons fruit syrup< /li>
  12. 150g blueberries


  • Preheat the oven to 190°C, gas mark 6
  • Next, line a 12-hole muffin tin with paper cups
  • In a large bowl, combine flour, baking powder, baking soda, salt, xanthan gum, seeds, and Nākd Berry Delight Fruit & Walnut Chunks
  • In another bowl, mash the bananas with a fork and add the milk, melted spread, and fruit syrup. Mix well.
  • Add the wet ingredients to the dry ones and stir briefly, then stir in the blueberries
  • Spread the mixture over the paper cups and bake for at least 15 minutes. The tops are lightly browned and spring back when pressed lightly.
  • Leave to cool
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