Mixed Berry Muffins

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Mixed Berry Muffins

Yield: 12. A classic breakfast muffin, light on the sugar and made with wholewheat spelt flour. This recipe came from Jayne Totty who runs our Healthy Baking Masterclasses.

Ingredients

250ml dairy free milk
3 tablespoon ground linseeds
60ml rapeseed oil or other light oil
1 tablespoon vanilla extract
2 mashed ripe bananas
50g coconut sugar
400g wholewheat spelt flour
½ teaspoon of salt
2 teaspoons of baking powder
1 cup mixed frozen or fresh berries

Method

1. Preheat the oven to gas mark 6/180c.
2. Line a muffin tray with paper muffin cases.
3. Stir the linseeds into the coconut milk, whisking well. Add the oil and vanilla extract, stir again and leave to stand for a few minutes.
4. Next add mashed bananas and mix well.
5. Measure out the dry ingredients: sugar, flour, salt, and baking powder into a bowl, then stir into the wet mixture just to combine.
6. Stir in the berries.
7. Divide the mixture evenly between the muffin cases.
8. Transfer to the oven and bake for 40 minutes until golden brown and springy to the touch.
9. Once cooked remove from the muffin tray and leave to cool on a wire tray.

 

photo source: pixabay