BLUEBERRY SPELT MUFFINS
Full of wholesome ingredients and sweetened naturally with banana, berries + a little coconut sugar, these muffins are a great and healthy option when the desire for muffins strikes.
Spelt is a great and easy four to bake with and I prefer to use an unrefined whole grain spelt flour to get as close to “natural” and nutritious as possible. Spelt is an ancient grain closely related to wheat, but has a lower gluten content and is therefore kinder to the digestive system and more easily tolerated by people with gastrointestinal issues and wheat sensitivities. It is also higher in fibre, protein and has more than twice the amount of amino acids compared to traditional wheat flours, which makes it a great staple to have on hand.
Makes 15 small muffins
- 4 organic free range eggs
- 2 ripe bananas, medium sized
- 1 tsp vanilla extract
- ¼ cup virgin coconut oil
- 1 tsp apple cider vinegar (or lemon juice)
- 5 tbsp natural sweetener (coconut sugar, honey, agave or xylitol)
- pinch sea salt
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 cup + 2 tbsp unrefined whole grain spelt flour
- 60 gm (2 oz) nuts of choice (walnuts, pecans, hazelnuts or almonds)
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 160°C (320°F)
- Combine eggs, bananas, apple cider vinegar and sweetener, and mix till smooth
- Add coconut oil and vanilla and combine well before adding all the dry ingredients as well. Mix with a spoon until the muffin mixture is smooth and well combined
- Add chopped nuts and lastly fold in blueberries carefully
- Scoop out a tbsp or two of the muffin mixture into little muffin wrappers (remember to leave a little room for them to rise) and place in a muffin tray
- Place muffin tray in the oven and bake at 160° C for 20-25 mins (keep a close eye on them as baking time may vary with different ovens)
- Remove from oven and take the muffins out of the muffin tray to cool on a cooling rack (this helps prevent them from going soggy).
- Serve warm