BLUEBERRY MUFFIN CAKES

Updated: May 27

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



Makes 12


Ingredients:

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


Method:

  • 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.




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