These muffins are naturally sweet, fluffy and did I mention guilt free!
This recipe uses wholegrain Spelt flour, mashed bananas instead of sugar, olive oil instead of butter and are packed full of juicy blueberries. I also added cinnamon for a little Christmas spice. Who’s says healthy can’t be delicious!?
Ingredients (makes 12 muffins)
2 medium very ripe bananas
1 medium egg
125ml extra virgin olive oil
250g whole grain spelt flour
1 ½ tsps baking powder
pinch of salt
2 tsps ground cinnamon
200g fresh or frozen blueberries
Preheat the oven to 200°C and line a muffin tin with 12 paper cases.
In a bowl combine the flour, baking powder, salt and cinnamon and set aside. In another large bowl mash the bananas until all lumps are removed. Now add the water, egg and oil and mix together.
Add the dry ingredients into the wet and mix until just combined. Finally, fold in the blueberries until completely coated in the mixture (be careful not to overmix as this will make the muffins tough.)
Divide the mixture evenly between the paper cases and bake in the oven for 16 minutes until the tops are golden brown and a knife inserted in the middle of one of the muffins comes out clean.