It is very difficult not to become addicted to these scrumptious muffins. Easy to prepare and very quick to bake, these are ideal for little and big lunch boxes, for morning coffee and/or afternoon teas. Feel free to exchange the blueberries for other fruits according to the likes of your family, cored apple cut up into tiny chunks is a wonderful addition to this muffin also.
YIELDS – 12 MUFFINS
Ingredients
- Bananas (ripe) 3
- Blueberries, a handful
- Coconut Mylk 3.5 tbsp
- Coconut Oil (melted) 3 tbsp
- Spelt Flour 1.5 cups
- Coconut Sugar 1/2 cup
- Baking Soda 1 tsp
- Baking Powder 1/2 tsp
- Cinnamon, a pinch
EQUIPMENT – OVEN
Instructions
- Wash blueberries thoroughly.
- Preheat oven to 350F.
- Line a 12 hold muffin tray with cases .
- Mix dry ingredients in a large bowl (excluding blueberries).
- In a second bowl mash the bananas until smooth, then add coconut mylk + oil, and stir together (please note that the coconut mylk is from a carton not a can).
- Combine the wet + dry ingredients by stirring the mixture, then add the blueberries + mix carefully until combined.
- Spoon mixture evenly into the muffin cases.
- Bake for 15-20 mins (until muffins are golden, and a tooth pick inserted into the centre comes out clean).
- Once cooked, leave the muffins to cool in the tray for at least 10 mins to firm up, then transfer to wire rack.
- Serve on own, with seasonal fruits or a plant based frosting.