Method:
1. Preheat a fan oven to 175°C. Line or lightly grease a 10-cavity muffin tin. Mash the banana to an even pulp and keep the blueberries chilled/frozen until required.
2. Combine wholemeal flour, plain flour, KWERKY, baking powder, bicarbonate and cinnamon/vanilla, mixing thoroughly to distribute the raising agents.
3. Whisk egg, water, rapeseed oil and sugar together, then stir in the mashed banana. Add to the dry ingredients and fold only until combined.
4. Fold the blueberries through gently to minimise colour bleed and fruit break-up. Deposit evenly into 10 muffin cases/cavities.
5. Bake for 35 minutes at 175°C fan, until evenly risen, lightly coloured and set through the centre. Check doneness with a clean skewer/probe before removal.
6. Cool on racks before packing or service. Issue as 10 equal portions and apply the establishment’s validated cooling, storage, allergen and date-coding controls.
