Raspberry and banana breakfast muffins

Makes 12
250g gluten-free self-raising flour
75g caster sugar
1 ripe banana
2 eggs
50ml sunflower oil
150ml milk
125g raspberries
75g gluten-free oats
  1. Preheat the oven to 180˚C/160˚fan/ gas mark 4 and line a 12-hole muf n tray with
    paper cases.
  2. In a large bowl, combine the flour and caster sugar. Make a well in the centre.
  3. Mash the banana in a separate bowl, then whisk in the eggs, oil and milk. Slowly stir the wet mixture into the flour and sugar with a wooden spoon until combined. Fold in the raspberries.
  4. Spoon the mixture into the muffin cases and sprinkle with the oats. Bake for 25-30 minutes until golden brown.
  5. Let the muffins cool for a few minutes in the tray before transferring onto a wire rack to finish cooling completely.

Per serving:189kcals, 5.6g fat (0.9g saturated), 30.6g carbs (8.7g sugars), 4.6g protein, 2.1g fibre, 0.017g sodium