If you’re looking for something that’ll fulfill your sweet cravings whilst still being relatively healthy, then these spelt muffins may be for you.If you’re trying to stick to a nutritious and balanced diet, it can be a total nightmare trying to avoid all the sweet treats and delights out there, but this is a little healthier than other baked snacks.Thanks to Lisa Marley and Britannia comes this yummy delight full of fruit, nuts and warm spices that’ll make a great companion to a cup of tea or would be great in a packed lunch.If you want to mix the recipe up a little, then go ahead. Add lemon zest or orange peel to make a citrusy alternative, or add chocolate chips for an even naughtier version.
Ingredients
- 60 g coconut oil
- 100 g spelt flour
- 100 g rye flour
- 8 dates (chopped)
- 4 tbsp almond milk (or plain milk, if preferred)
- 20 g pumpkin seeds
- 20 g walnuts
- 20 g pecans
- 2 tsp baking powder
- 1 egg
- 1 tsp cinnamon
- 1 tsp bicarbonate of soda
- 1 medium ripe banana
- 1 tsp vanilla extract
Instructions
- Line a muffin tray with 8 muffin cases.
- Preheat the oven to 170°C/340°F or Gas Mark 4.
- Melt the coconut oil in a pan.
- Add the spelt flour, rye flour, chopped dates, cinnamon, baking powder and the bicarbonate of soda together – along with a generous helping of the pumpkin seeds, walnuts and pecans – into a large mixing bowl. The excess seeds and nuts can be used to garnish the tops later.
- Mush the banana and add to the bowl.
- Add the egg and whisk.
- Mix in the almond milk, melted coconut oil and the vanilla extract into the bowl.
- Gently mix together until combined.
- Once smooth, fill each muffin case to the top.
- Sprinkle the remaining pumpkin seeds, walnuts and pecans on top to decorate.
- Bake for 20 minutes until risen and a skewer inserted into the middle comes out clean.
- Once cooked, leave to cool for around 10 minutes and transfer to a wire rack.
