Makes 12 small muffins.
1. Preheat the oven to 160 degrees.
2. In a food processor, blitz the sweetcorn until roughly chopped but not pureed. Remove and set aside.
3. Place the banana, spinach, eggs & oil in the processor and blend until smooth.
4. Add the flour and baking powder to a mixing bowl and whisk until combined.
5. Pour the wet mixture over the dry ingredients, add the chopped corn and fold the mixtures together in as few moves as possible - be careful not to overmix.
6. Line a metal cupcake tray with cases, or alternatively use a silicone cupcake tray.
7. Spoon the mixture into the cases and sprinkle the tops with the chia and hemp seeds.
8. Bake in the oven for 12 minutes, until risen, lightly browned and cooked through in the middle.
9. Leave to cool before removing from the tray.
10. Store in the fridge for 3-4 days, or in the freezer for up to 3 months.
