Banana & Blueberry Muffins
Delicious and nutritious, these Blueberry and Banana Muffins will have you coming back for more. Great for the kids school lunchboxes, or if you want to hide them ion the back of the fridge and enjoy them all to yourself.
You can even add some choc chips if you fancy for that 3pm pick me up hit.
Ingredients
3 overripe large bananas
1 egg
1 cup wholemeal spelt flour
1 cup self raising flour
¼ cup melted coconut oil
½ cup maple syrup
1 cup almond milk (or your milk of choice to make it nut free)
1 tsp cinnamon powder
½ tsp salt
1 tsp vanilla essence
1 tsp apple cider vinegar
2 tsp baking powder
1 tsp baking soda
½ a cup of frozen or fresh blueberries
1 tbsp hemp seeds for decoration
Directions
Preheat the oven to 180 celsius. Line muffin tin with patty pans or use a silicone muffin tin if you have one.
In 1 bowl combine all wet ingredients excluding the blueberries.
In a separate bowl, sift in flour, baking powder and baking soda, then add in the remainder of dry ingredients.
Make a well in the centre of your flour bowl and pour in the wet ingredients. Stir until combined.
Fold through the blueberries.
Pour your mixture into your muffin tins filling just below the top.
Sprinkle on the hemp seeds either in the centre of each muffin or all over for decoration.
Place in the oven for 30 minutes.
Remove from the oven and leave to cool for 20 minutes. Once cooled gently remove from the lined or silicone tins and place on a wire rack to cook completely.
Tip, gently fold the flour in, not over stirring before adding to your muffin tins. This will allow them to rise better.
If you can wait long enough, use a room temperature egg.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
Great for school lunchboxes.