Spelt banana and walnut muffins
from Rohini Bajekal Nutrition www.rohinibajekal.com
- 3.5 medium bananas mashed
- 3 tbsp plant-based milk
- ½ tsp cinnamon powder
- 2 tsp apple cider vinegar
- 1 cup spelt flour
- 1 tsp ground flaxseed
- ½ tsp salt
- 1/3 cup light brown sugar
- ½ cup walnut pieces
- ½ tsp baking soda
- ½ tsp baking powder
- Optional: 90% dark chocolate chips work well in this too.
Step by Step Instructions
Preheat fan oven to 160 degrees Celsius.
Mash bananas thoroughly so there are no lumps and add the plant milk, cinnamon, vinegar, flour and flaxseed and mix thoroughly.
In a small bowl, mix together the salt, sugar, walnuts, baking soda and baking powder.
Add the contents of the dry mixture to the wet bowl and combine until evenly mixed, taking care not to over-mix or you’ll get a doughy texture.
Lightly grease 8 silicone muffin moulds and add the mixture (it will rise).
Bake for between 25-30 minutes. Insert a toothpick into the middle of the muffin and it should come out (almost) completely clean.
Let cool before storing in an airtight container for a few days. It makes a delicious breakfast or healthy snack for the office.
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