BANANA, OAT AND SPELT MUFFINS
I have made these all the way through my kid's childhood. In fact, whenever we have overripe bananas around 🍌.They love them & their friends love them too.
Benefits: Spelt, Bananas Oats. This recipe uses coconut oil, spelt flour and coconut sugar, that will keep energy levels balanced and more beneficial for health, however, if you don’t have these in, then no worries, simply replace with olive oil, plain flour and regular sugar (brown sugar will result in more of a smooth, caramel flavour).
3 very ripe bananas, mashed
½ cup coconut oil
2 large eggs
200g spelt flour
100g coconut sugar sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate (drops or pieces) raisins or walnuts also work well, or mix of all.
Preheat the oven to 200°C, line a muffin tray with papers. Melt oil, let cool slightly and mix with eggs.
Put the flour, oats, sugar, baking soda and baking powder into a large bowl and mix in the eggs and oil, then the mashed bananas. I like to keep mashing to a minimum, so you come across banana pieces. Finally fold in chocolate, or nuts, scoop into muffin papers, bake in middle of the oven for 20 minutes. They will store well in a tin for a few days and great for lunchboxes or after school snacks for kids.