Step 1

Pre-heat oven to 190°C / 170°C fan assisted oven / gas mark 5.

Step 2

Grease a 12 hole muffin tin.

Step 3

Make the chia egg by stirring together the ground chia seeds with the water in a small bowl. Leave to thicken for 5 minutes.

Step 4

Whisk the mashed banana, coconut yoghurt, maple syrup, vanilla extract and the chia egg until smooth.

Step 5

Whisk together the green banana flour, almonds, baking powder, bicarbonate of soda and cinnamon until evenly dispersed.

Step 6

Add dry ingredients to wet ingredients and mix well.

Step 7

Stir in almost all the blueberries, reserving a few to sprinkle on top of the muffins.

Step 8

Divide the muffin mixture equally into the 12 hole muffin tin, making sure the mixture fills the holes evenly. Dot one or two remaining blueberries into the top of each muffin.

Step 9

Bake the muffins for 25 minutes.

Step 10

Remove from the oven, allow to rest for 5 minutes then insert the muffins out of the tin using a small palette knife.