I love these very simple tasty muffins, firstly because they taste great and the whole family likes them but also because the last! So often I will bake muffins and within a day they are dry and starting to taste a bit leathery. What I love about these is after a few days they are still beautiful and moist like they have just been baked that day.

A Word on Spelt Flour

Spelt is a very tasty ancient grain that makes a good alternative to those who might be sensitive to wheat. Spelt does contain gluten but it is said to be a more digestible form of gluten.

Although from the same family as wheat, spelt has a different genetic structure, with a higher protein content and a greater concentration of minerals and vitamins

If you don’t have spelt for this recipe you can replace it with any flour of your choice.

INGREDIENTS (DRY):

• 1 cup of wholemeal spelt flour
• 1 cup of ground almond meal½ cup of desiccated coconut
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda

INGREDIENTS (WET):

• 2 eggs
• 1/3 cup of maple (or honey or sweetener of your choice)
• 3 large ripe bananas
• ½ cup of almond milk (or milk of your choice)
• 2 teaspoons of vanilla

Tasty Extras:

• ½ cup of chopped walnuts
• 50 – 70gms of dark chocolate chopped into chunks

PROCEDURE:

1. Heat the oven to 180C
2. Grease muffin tray (makes 12)
3. Add dry ingredients to a bowl and mix.
4. In a separate bowl combine wet ingredients until well combined.
5. Add wet ingredients to dry and mix well. Add walnuts and chocolate.
6. Bake for 20 – 25 minutes.
7. Allow to cool and then remove muffins onto a cooling rack.

Enjoy!