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