Sarah's Little Big Joys: Blueberry, strawberry and chia seed muffins

If the texture of chia seeds (especially their gel-like look and feel when they come into contact with liquid) is putting you off this superfood, the best thing to do with them is to use them in your baking.

My new healthy and favourite bake: blueberry, strawberry and chia seed muffins. These muffins are sugar- free, full of nutritious wholemeal flour and are packed with fruity goodness and healthy chia seeds.

So, what you'll need:

(serves 12)
2 cups of wholemeal flour
3/4 cup of skimmed milk
1/4 cup of vegetable oil
1/3 cup of honey
1 egg
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
a pinch of salt
1 banana
a handful of blueberries
8- 10 strawberries
2 tablespoons chia seeds

First of all, preheat your over to 180 C.

Measure out and combine the milk, oil, honey, egg and vanilla extract in a large mixing bowl.

Then sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a medium- sized mixing bowl.

Gradually add the sifted flour mixture into the large mixing bowl holding the other ingredients. Stir thoroughly each time.

Now, we turn our attention to the fruit and seeds.

First up, mush up your banana.

Then add the mushy banana to your batter.

Now wash the fruit.

Halve the blueberries and chop the strawberries into 5-6 pieces.

Throw the fruit into the batter...

...add the chia seeds....

...and then give it a good mix!

Grease a 12- hole muffin tray with a little bit of olive oil. Then spoon the mixture equally into the 12 holes. This should be about 2 tablespoons of mixture per hole.

If you want to see bright bursts of blue and red on the tops of your muffins, try ensuring your second spoonful of mixture has more fruit in it than the first spoonful for each hole.