- Serves: 8
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- 60g coconut oil
- 100g/3½oz spelt flour
- 100g/3½oz rye flour
- 8 dates chopped
- 4 tbsp. almond milk (or plain milk, if preferred)
- 20g/¾oz pumpkin seeds
- 20g/¾oz walnuts
- 20g/¾oz pecans
- 2 tsp. baking powder
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. bicarbonate of soda
- 1 medium ripe banana
- 1 tsp. vanilla extract
If you’re trying to stick to a nutritious and balanced diet, it can be a total nightmare trying to avoid all the sweet treats and delights out there. However, if you’re looking for something that’ll fulfill your sweet cravings whilst still being relatively healthy, then then these spelt muffins may be for you.
Thanks to thecocoabox’s Lisa Marley and Britannia comes this yummy delight full of fruit, nuts and warm spices that’ll make a great companion to a cup of tea or would be great in a packed lunch.
If you want to mix the recipe up a little, then go ahead. Add lemon zest or orange peel to make a citrusy alternative, or add chocolate chips for an even naughtier version.
- Line a muffin tray with 8 muffin cases.
- Preheat the oven to 170°C/340°F or Gas Mark 4.
- Melt the coconut oil in a pan.
- Add the spelt flour, rye flour, chopped dates, cinnamon, baking powder and the bicarbonate of soda together - along with a generous helping of the pumpkin seeds, walnuts and pecans - into a large mixing bowl. The excess seeds and nuts can be used to garnish the tops later.
- Mush the banana and add to the bowl.
- Add the egg and whisk.
- Mix in the almond milk, melted coconut oil and the vanilla extract into the bowl.
- Gently mix together until combined.
- Once smooth, fill each muffin case to the top.
- Sprinkle the remaining pumpkin seeds, walnuts and pecans on top to decorate.
- Bake for 20 minutes until risen and a skewer inserted into the middle comes out clean.
- Once cooked, leave to cool for around 10 minutes and transfer to a wire rack.