Ingredients

• 225g The Merry Mill Oat Flour

• 1 tsp gluten free baking powder

• 2 small bananas

• 2 eggs

• 75ml sunflower oil

• 75ml milk

• 50ml honey

• 75g raspberries

• 50g blueberries

• 2 tbsp The Merry Mill Porridge

(credit to Nessa Robins, check out her page for more recipes)

Instructions

1. Preheat your oven to 190°C / 170°C fan / gas mark 5. Line a muffin tin with 12 paper cases.

2. Place the gluten-free oat flour and baking powder in a food processor and blitz to combine.

3. Mash the banana and add to a jug with the eggs, sunflower oil, milk, honey & vanilla extract. Add to the processor and blitz for 1-2 mins, stopping at intervals to scrape the mixture from the side.

4. Divide the batter evenly among the muffin cases. Top each one with a few raspberries and blueberries & gently press to ensure they stick. Sprinkle oats over each one.

5. Bake in oven for 30-40mins. Once done place on a wire tray.