Blueberry muffin cakes


Great for a snack and packed with lots of whole, natural ingredients. Totally healthy and taste delicious! 


Makes 12


90g spelt flour

70g wholemeal flour

100g ground almonds

2½ tsp baking powder 

½ tsp sea salt

50g organic grass fed butter/ 4 tbsp coconut oil 

1 ripe banana (half mashed half sliced)

40g coconut sugar

3 free-range eggs

1½ tsp vanilla essence

125ml milk of your choice

175g blueberries 



  • Preheat the oven to 200ºC/400ºF/gas 6. Put muffin liners in a muffin tin.
  • In a mixing bowl, mix together the flours, ground almonds, baking powder and salt.
  • In a separate medium bowl, whisk together the eggs, coconut sugar, vanilla essence, mashed banana and butter/coconut oil until well combined.  Then add this to the dry ingredients and mix until just combined (do not over mix). Finally, mix in the blueberries.
  • Spoon the batter into the muffin liners and place a thin slice of banana on the top. 
  • Bake for 15 -18 minutes. To test if they are cooked, insert a skewer into the centre and it should come out clean.
  • Remove from the oven and cool on a wire rack. Enjoy!

* Store extras in an airtight container for 3 days but they taste best eaten on the day they are made.  Alternatively, freeze for up to 3 months.