• 275g Gluten or wheat free plain flour
  • 1tbsp Gluten free baking powder
  • ½tsp Salt
  • 1tsp Bicarbonate of soda

  • 1tsp Xanthan gum
  • 2tbsp Mixed seeds, such as pumpkin, sunflower and/or linseed
  • 130g Fruit and nut mix, such as Nākd Berry Delight Fruit & Nut Bits, roughly chopped
  • 2 Bananas, roughly chopped
  • 300ml Soya milk or other milk alternative
  • 100g Dairy free soya spread melted
  • 2tbsp Fruit syrup
  • 150g Blueberries


  • STEP 1

    Preheat the oven to 190ºC, Gas Mark 6

  • STEP 2

    Next, line a twelve-hole muffin tray with paper cases

  • STEP 3

    In a large bowl, stir together the flour, baking powder, bicarbonate of soda, salt, xanthan gum, seeds and fruit and nut mix

  • STEP 4

    In a separate bowl, mash the bananas with a fork and add the milk, melted spread and fruit syrup. Mix well

  • STEP 5

    Stir the wet ingredients into the dry and mix until just combined, then fold in the blueberries

  • STEP 6

    Divide the mixture between the paper cases and bake for 15 minutes or until the tops are lightly browned and spring back when pressed gently.

  • STEP 7

    Leave to stand until cool

For more information on Nākd Wholefoods click here.