225g The Merry Mill Oat Flour
1 tsp gluten free baking powder
2 small bananas
75ml sunflower oil
2 tbsp The Merry Mill Porridge
(credit to Nessa Robins, check out her page for more recipes)
Preheat your oven to 190°C / 170°C fan / gas mark 5. Line a muffin tin with 12 paper cases.
Place the gluten-free oat flour and baking powder in a food processor and blitz to combine.
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.
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.
Bake in oven for 30-40mins. Once done place on a wire tray.