Updated: Mar 31
Towards the end of the week, I go to the fruit bowl and always find bananas looking over ripe and past their best. I hate to waste fruit or food in general, so I try to chop bananas up and freeze them in pieces ready to throw in to a smoothie, sometimes I am past the chopping stage so freeze them whole – perfect for banana bread or muffins. This week I have bananas, raspberries and blueberries that I need to use, so decided to have a go at a sugar-free muffin.
I do like spelt flour for healthier bread and muffins. The gluten that is found in Spelt is fragile and easily digested so it makes a good alternative to wheat flour. I have also added chia seeds that help to bind the mixture, so great in baking cakes. These are the highest plant source of essential Omega 3 fats too so great to use whenever you have the opportunity!
Then don’t get me started on blueberries…. they are fab in anything and everything! These muffins would be great as a healthy snack on the go, or for breakfast! Enjoy…
2 cups spelt flour
1 1/2 teaspoons baking powder
5 bananas, mashed
1/2 cup agave nectar
2 eggs, large
2 tablespoons chia seeds
2 tablespoons coconut oil
1 cup of mixed berries (raspberries, blueberries)
Preheat the oven to 180 degrees celsius.
Throw all the ingredients in to a mixing bowl, mixing well
Spoon in the mixture into a muffin tray with cases or a seasoned stone which does not need cases.
Bake for 20 mins.
Leave on cooling rack and eat warm, if you can!