BANANA ‘N BLUEBERRY BRAN MUFFINS

Makes 12 large muffins Prep time 10 minutes Cook time 20–25 minutes. For dairy free use coconut yoghurt.

1 cup self-raising flour 2 teaspoons ground cinnamon Agood pinch of salt 11⁄ cups bran flakes (or wheat bran) cup sultanas (or raisins) (optional) cup golden syrup cup oil (like grapeseed) 3 large bananas (very ripe), mashed 1 teaspoon vanilla essence or extract 2 free-range eggs cup yoghurt (dairy or coconut) 1 level teaspoon baking soda (lump-free or sifted) 1 cup blueberries (fresh or defrosted and well drained)

Preheat oven to 200 degrees Celsius. Line a 12-hole muffin tin with papercases.

Sift flour and cinnamon into a medium-sized bowl. Stir in salt, bran flakes and sultanas (if using).

In a large mixing bowl, whisk golden syrup, oil, banana, vanilla, eggs, yoghurt and baking soda together until smooth.

Add flour mixture to the wet mixture. Fold together with a large metal spoon until just combined – do not over-mix, it’s fine if it’s a little lumpy (this generally gives lighter muffins). Quickly fold through blueberries.

Spoon mixture into paper cases, dividing equally. Bake for 20-25 minutes or until muffins have risen and the tops are light golden and spring back when lightly pressed. Remove from oven and leave to stand for 5 minutes before removing to a wire rack to cool.

Tip: For even more fibre, you can substitute self-raising flour