Serves: 12 (makes 12 muffins)
Time to make: 35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
100g reduced-fat spread
1/2 cup castor sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1/2 teaspoon gluten-free baking powder
1 cup Healtheries gluten-free baking mix
1 cup mashed banana
1/3 cup desiccated coconut
1 cup frozen blueberries
Step 1 Heat oven to 180°C. Line a 12-hole baking tin with paper muffin cases.
Step 2 With a mixer or in a large bowl mix spread and sugar, beating well until fluffy and light in colour.
Step 3 Add the remaining ingredients, beating well with each addition.
Step 4 Gently fold in berries. Divide mixture among muffin cases. Bake for 20-25 minutes until golden.
Step 5 Store in an airtight container or a resealable bag for up to 2 days.