Blueberry, Banana and Chocolate Chip Muffins

I created these on a rainy day, after clearing out the fridge and finding an excess of blueberries that needed to be used up. Blueberries and bananas are such a fantastic combination, and the chocolate chips add an extra layer of sweetness to these fluffy, delicious muffins.

Ingredients (makes 18)

• 225g caster sugar

• 225g gluten free self raising flour (Doves is my go to free from flour)

• 225g dairy free butter (I usually use Pure baking spread)

• 1/2 tsp baking powder

• 4 eggs (or egg substitutes to make vegan)

• 1/2 tsp xanthan gum

• 2 ripe bananas

• 30g blueberries

• 70g chocolate of choice

• 1 tsp vanilla extract

• 1 tsp cinnamon

Method

• Preheat the oven to 180 degrees (fan)

• Line a cupcake tray with cases (or if you don’t have any you can cut out cases using greaseproof paper, which is what I did for the ones in the picture above)

• Chop the chocolate into small chunks, and lightly coat with flour

• Mash the bananas in a large mixing bowl with a fork

• Sieve the flour into the bowl, along with the xanthan gum and baking powder

• In a separate bowl, whisk the eggs and vanilla together, then slowly add to the flour mixture

• Add in the butter and sugar, then whisk

• Fold in the blueberries and chocolate chunks

• Bake for 15-20 minutes, until a knife inserted in the middle of a muffin comes out clean