Blueberry Muffin
INGREDIENTS
3 free-range eggs
150g light muscovado sugar
1 courgette
1 banana
175g wholemeal flour
160g ground almonds
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
150g blueberries
50g sunflower seeds
METHOD
Preheat the oven to 180°C/160°C fan/gas mark 4 and line muffin tins with 18 muffin paper cases.
In a large bowl, whisk the eggs and sugar together using an electric whisk until they are nice and creamy.
Grate the courgette
Mash the banana with a fork
Add the grated courgette and mashed banana and whisk again briefly.
Add the flour, ground almonds, baking powder, bicarbonate of soda and salt, and mix together with a spatula until well combined.
Finally, fold in the blueberries and sunflower seeds.
Drop a small scoopful of muffin mixture into each muffin case and bake in the oven for 25 minutes.