Spinach, Banana and Sweetcorn Mini Muffins

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Step 1

Preheat the oven to 180°C (fan 160°C/gas mark 4). Blitz the corn until roughly chopped into smaller pieces nach in a mini blender or food processor. Place the spinach, eggs, bananas and rapeseed oil in us extra a blender and blend until perfectly smooth. Place the flour and baking powder in a mixing bowl and whisk together to combine. Pour the wet mix into tional the flour along with the chopped corn and fold together in as few moves as possible - try not to overmix. muffin tray, Lightly grease the mini muffin tray. Spoon the mixture ulds into the muffin tray, sprinkle with the chia seeds if using, and bake in the oven for 12 minutes or until risen and cooked through in the middle. Leave to cool before removing from the muffin tray. Keeps for up to 2 days in an airtight container.