5 Tbsp natural sweetener (coconut sugar, honey, agave or xylitol)
pinch sea salt
1 tsp bicarb soda
1 tsp baking powder
1 Cup + 2 tbsp (130g) unrefined whole grain spelt flour
Add-in options: 60 g nuts of choice (walnuts, pecans, hazelnuts or almonds) (2 oz)
1 Cup blueberries (fresh or frozen)
dark chocolate chips
Instructions
Preheat oven to 160°C (320°F)
Combine eggs and smashed bananas until smooth
Add coconut oil and vanilla and combine well before adding all the dry ingredients as well. Mix with a spoon until the muffin mixture is smooth and well combined
Add chopped nuts and lastly fold in blueberries carefully
Scoop out a tbsp or two of the muffin mixture into little muffin wrappers (remember to leave a little room for them to rise) and place in a muffin tray
Place muffin tray in the oven and bake at 160°C for 20-25 mins (keep a close eye on them as baking time may vary with different ovens)
Remove from oven and take the muffins out of the muffin tray to cool on a cooling rack (this helps prevent them from going soggy).
Serve warm
Notes
Can replace coconut oil with olive oil
Recipe by Annette's Recipes at http://www.annettesrecipes.com/blueberry-spelt-flour-muffins/