These muffins are healthy, fluffy, packed with fruity deliciousness and will help satisfy that mid-morning snack craving and/or on-the-go!
This is a great BASE recipe to add your favourite add-ins to. You could do walnuts, or cranberries or any other type of fruit and/or add some fibre/protein of your preference to the recipe.
We have been recipe testing using Bob’s Red Mill Spelt Flour. We have made and shared recipe posts of these delicious Spelt Flour Pancakes and Spelt & Chia crackers previously on the blog, check them out!
Here is the recipe for these Spelt, Blueberry & Banana Muffins via Peachy Plate
2 cups spelt flour
½ cup fresh blueberries
1 ½ cups mashed banana
2 tsp baking powder
1 tsp baking soda
¼ cup maple syrup or honey
2 flax eggs – 2 tbsp ground flax + 6 tbsp water
1 cup almond milk + 2 tsp lemon juice
1 tsp cinnamon
Preheat oven to 350. Mix together the flax and water and set aside for 15 mins.
Add lemon juice to milk and set to side as well.
Mix together the flour, baking powder, baking soda and cinnamon.
In a separate bowl, mix together mashed banana, milk and flax eggs.
Add wet to dry ingredients, gently fold in blueberries, mix and fill muffin cups.
Bake for 20 minutes.
Still being able to enjoy the sweetness of a muffin but in a healthier form makes for an all around great snack!
Enjoy and let us know if you try this recipe and what you think by commenting