Extra fruity muffins with a burst of chocolate
I have the best, most lovely banana muffins for you! Made with spelt flour and zero refined sugar (the muffins are naturally sweetened with honey instead), these scrumptious muffins are ultra light and extra fruity. And the best part? They take only five minutes to prepare and can be baked in 20 – meaning that if you need to be in and out of the kitchen quickly, this recipe can be your muffin saviour!
1½ cups spelt flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
3 ripe bananas
⅓ cup melted butter or coconut oil
½ cup honey or maple syrup
1 large free-range egg
1 tsp vanilla extract
1 cup chocolate chips
1 cup fresh or frozen raspberries
1. Preheat the oven to 160°C, and grease a 12-hole muffin tin or line with muffin cases.
2. Place all ingredients except the chocolate into a food processor, and process until smooth. Fold in the chocolate chips and raspberries (I do this directly in the food processor bowl).
Divide the mixture between the muffin tins, filling each to three-quarters full.
4. Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean.
5. Allow to cool for about five minutes in the tins, before carefully turning out onto a cooling rack.
Recipe extracts from Simply Food by Eleanor Ozich, published by Penguin Random House NZ, RRP$45.
AS FEATURED IN ISSUE 53 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW