These are the type of thing I make a batch of at least once a week & always have to hand to fill in as breakfast or snack on the go. They’re super easy to make & you can switch out the blueberries for any other kind of berries when in season or use frozen during the winter months. Freeze your own if you have the freezer space or I like the Irish brand Bunalun as their frozen berries come in small paper boxes which are recyclable so preferable to soft plastic packaging which is not currently recyclable here.

Makes about 10-12 muffins (depending on baking case size)

Ingredients:

2 bananas, mashed
2 eggs, whisked
4 tbsp maple syrup
1 tsp vanilla extract
200g ground almonds/almond meal
1 tsp baking powder
1/2 tsp cinnamon
Pinch of sea-salt
75g blueberries

Method:

Preheat your oven to 180℃/350℃/Gas 4 and line a muffin tray with baking cases
Whisk together the bananas, eggs, maple syrup and vanilla extract.
In a separate bowl mix the ground almonds, baking powder, cinnamon and sea-salt. Pour in the wet ingredients and stir to combine.
Add the blueberries and fold into the mixture. Spoon the mixture into the prepared baking cases, place into the oven and bake for about 25mins or until a skewer comes out of the centre clean.