Updated: May 27
Great for a snack and packed with lots of whole, natural ingredients. Totally healthy and taste delicious!
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
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.