One of my 'go to' snacks for the kids after school, or morning tea, or whenever - are homemade muffins. I make a batch once a week and freeze a few of them to pop in school lunch boxes. They defrost in time for morning tea and the kids love them. I have made this recipe many times and it only takes me 10 minutes to throw them all together. There are lots of different recipes to try, Natural New Age Mum, Brenda Janschek, Jude Blereau also have fantastic muffins and wholefood recipes.
Basic Sweet Muffins - Banana & Cacao Nibs
- 2 cups wholemeal spelt flour
- 3 mashed ripe bananas
- 1/4 cup coconut sugar or rapadura (You can use rice malt syrup, but it is less sweet. If you don’t want them too sweet don’t add the sugar, over ripe bananas can be sweet enough)
- 2 eggs
- 2/3 cup coconut oil melted
- 1 cup natural yoghurt (or full cream milk)
- 1/2 tsp vanilla powder
- 1/2 tsp cinnamon powder
- 2 tbs chia seeds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup cacao nibs
- Preheat oven to 180C degrees and grease 12 large muffin tin.
- Mix dry ingredients together – flour, sugar, baking powder, baking soda, salt, cinnamon, cacao nibs.
- Mix wet ingredients together – melted coconut oil, mashed banana, yoghurt, eggs, vanilla.
- Add the dry and wet mixture together until combined.
- Divide batter into muffins holes and pop in oven for 20-25 minutes or until a skewer comes out clean.
- Let the muffins cool completely on a cooling rack before storing in an air tight container, or freeze for school lunches.
If you don’t like banana, up the sugar to 1/3 cup, the fillings are interchangeable. For example ground flax seeds instead of chia seeds, cranberries, blueberries or raspberries, the combinations are up to you.
I hope you, and your family enjoy these as much as we do.