Banana and blueberry breakfast muffins (gluten-free, no added sugar)

It seems I've REALLY been into banana muffins lately. We've made some with and without sugar recently but I wanted to go one step further and see how they would turn out with gluten-free flour and using coconut oil in place of butter. 

I'm so pleased with how they turned out - they're quick enough to make for breakfast and healthy enough to eat for brekkie too!

 Ingredients:

1 mashed banana
2 tbsp almond milk
1 egg
40g melted coconut oil
140g free from fairy plain flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
80g sultanas
55g fresh blueberries (optional)


Method:
1. Preheat oven to 180c. Line a 6 hole muffin tin with muffin cases.

2. In a large bowl mash the banana with a fork, mix in the almond milk and add the egg.

3. Add the flour, baking powder and bicarbonate of soda into the same bowl along with the melted coconut oil.

4. Finally mix in the sultanas and blueberries.  The blueberries are optional - I had a few that needed using up.

5. Spoon into the muffin cases and bake for around 25 minutes at 180c (or until a skewer comes out clean).