Its the weekend and you might have a bit of spare time for some baking this weekend. I make these muffins when I know I’m going to be out and about a lot. If you have a meeting first thing or have meetings straight after one another, having a healthy snack such as a muffin in your bag is a must! My muffins are not made with white flour and sugar, like most shop bought muffins – these can leave you hungry again after an hour and craving the sweet foods later in the day.
I’ m substituting a range of ingredients here for flour – it you don’t have them then just use whole grain flour. The reason I’m doing this is to get the most nutrients (especially essential fatty acids and anti-oxidants) I can in the muffins.
These make 6 large muffins or a tray or small bite sized muffins:
- 1/2 cup of wholemeal flour (I use spelt)
- 1/2 white flour (I use spelt)
- 2 tablespoons of dessicated coconut
- 2 tbsp of ground linseed or flaxseed
- 2 tbsp wheatgerm
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder (Royal is gluten free)
- 3 medium bananas - very ripe and black!
- 2 eggs
- 1 tbsp of maple syrup
- Pre-heat oven to 180oc
- Mix all of the dry ingredients in a bowl, stirring well.
- Mash the bananas quite well and mix in the eggs.
- Add the wet ingredients into the dry ingredients, mixing well.
- Place in a slightly oiled muffin tray and straight into oven for 25 mins.
- Let cool in the tray and off you go..