These muffins are super easy to make (quick enough that we’ve had them fresh for breakfast!), they are light, moist and sweet but low on sugars, they freeze well for lunchboxes, and best of all – my little people love them!
See below the recipe for the Coeliac friendly version.
- 300g wholemeal spelt flour
- 2 tbsp of your favourite seed (mill these first if you want to hide them!)
- 1/3 cup rolled oats (mill these too if you need to hide ‘bits’)
- 2.5 tsp GF baking powder
- 3 tbsp honey/maple syrup/date paste
- 3 tbsp melted Nuttelex/Vegan butter/tasteless coconut oil**
- 1 large overripe banana
- 10 tbsp milk of choice (I love unsweetened vanilla almond milk here)
- 1 tsp vanilla bean paste
- pinch pink salt flakes
Into your blender/processor/nutribullet/thermo cooker place the banana, Nuttelex, vanilla, milk and honey. Blitz until smooth (Speed 7, 10 seconds)
In a separate bowl, whisk together the baking powder, salt, oats, seeds and flour.
Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.
Spoon into muffin pans (lined or well greased) and bake in a preheated moderate oven for about 20 mins or until they are well browns and spring back when gently pressed.
For an even more nutritious muffin, I reduce the flour by 50g and add in 50g of almond or seed meal.
To make these ones Coeliac friendly I replaced the spelt with 1.5 cups GF flour and 1/2 cup almond/seed meal mix, then replace the oats with equal measure of rolled quinoa or desiccated coconut. Increase the milk by an additional 2 tbsp.
** If you want to cut back on your oils, 1 heaped tbsp of sunflower seed butter (or other nut butter) plus 2 tbsp of aquafaba work well here to replace the 3 tbsp of oil.