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  • Rebecca Marshall

Banana & Blueberry spelt Muffins

I do love a muffin - At ANY time of day... Heres a delightful one that isn't too bad for you...I mean its borderline healthy?! All the ingredients are unprocessed and natural, so after gobbling one up it actually leaves you feeling a little bit delightful inside! I wouldn't even feel guilty eating two in a row...

These muffins are great as part of an afternoon tea, a coffee and a cake, a breakfast on - the - go, or simply something to hit that sweet craving after dinner. I love that you can measure all the ingredients out in these just using a measuring cup - so no need for scales!


100g Wholemeal Organic Spelt Flour

50g Rice Flour Blend

75g Organic Coconut Palm sugar

2 x Free Range eggs

1 tsp Baking Powder

1 tsp Bicarb Soda

1 Large Banana (mashed)

Handful of Blueberries (fresh or frozen)

50g Coconut Oil

50g Butter

Handful chopped mixed nuts - (almonds, hazelnuts, macadamias , brazil nuts work well)


1.) On the hob, gently heat the coconut oil and butter until melted. Measure out your coconut palm sugar and put into a food mixer.

2.) Once oil and butter are melted, add to the sugar and mix until well blended.

3.) Add the eggs, Mix.

4.) Slowly add in your flours, whilst the mixer is still mixing on a slow mix setting.

5.) Once flours are fully blended and mixed in, add your mashed banana and mix into the mixture.

6.) Remove your mixing bowl from the mixer - fold in your blueberries.

7.) Place your muffin cases onto a baking tray and spoon out your mixture into the cases evenly.

8.) Pop uncooked muffins into a pre heated oven around 180 degrees for 15minutes.

Recipe Tip: You can use this exact same recipe but swap out the blueberries for goji berries / raspberries / strawberries etc!

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