Muffins, a classic brunch staple, are also great with a cup of tea or coffee at any time of day. These contain cider vinegar and baking powder to make them rise and we love them. They’re bursting with goodness and bright blueberry flavour. The berries are an excellent source of vitamin C, while bananas are rich in potassium.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a muffin tray with paper cases.
In a large bowl, mix the flour, bicarbonate of soda, baking powder, salt and most of the oats – set aside about a tablespoonful of oats for topping the muffins.
In a separate bowl, combine the mashed banana, vanilla extract, milk, maple syrup, vinegar and most of the blueberries – reserve a tablespoonful of berries or the topping. Add the banana mixture to the flour mixture and stir to mix everything together.
Divide the mixture evenly between the 8 muffin cases, then sprinkle with the rest of the oats and dot over the remaining blueberries.
Bake the muffins for 20–25 minutes, until a skewer comes out mostly clean, then remove the muffins from the oven and leave them to cool on a wire rack before serving.
140g white spelt or
plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
½ tsp sea salt
35g rolled oats
1 ripe banana, peeled and mashed
1 tsp vanilla extract
120ml unsweetened plantbased milk of your choice
80ml maple syrup
2 tsp apple cider vinegar
150g blueberries
