Picnic Muffins

Packed full of fresh fruits, seeds and coconut for a nutritious snack at any time of the day.  Perfect for packed lunches and picnics!
Picnic Muffins

225g gluten-free flour
3 level teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum
225g golden caster sugar
225g dairy-free margarine
4 eggs, beaten
50g mixed seeds (or crushed mixed nuts)
25g unsweetened desiccated coconut
50g fresh raspberries, washed
50g fresh blueberries, washed
2 medium ripe bananas, mashed well

What to do
Preheat oven to 200 C / 400 F / Gas 6.  Place 12 paper muffin cases into a muffin pan.

Sift together the gluten-free flour, gluten-free baking  powder and xanthan gum.

Stir in the sugar, add the dairy-free margarine and beaten eggs.  Whisk until lighter in colour.

Add the desiccated coconut, mixed seeds (or nuts), and the mashed bananas.  Whisk again, until well incorporated.

Carefully stir the raspberries and blueberries evenly through the mixture.

Spoon into your prepared muffin cases and bake for 25-30 minutes, or until well risen and firm to the touch.