January is a healthy month for many of us after the inevitable excesses of December, but with my Spelt Muffins you can still indulge in a tasty treat without the guilt as they’re packed full of flavoursome and nutritious ingredients! Wondering what spelt flour is? It’s a common alternative to wheat flour as it’s higher in nutrients such as vitamin B1, vitamin B2 and iron, whilst it’s also said to be easier to digest.
These muffins are really quick and easy, making them great for getting children involved in the process. Your first step is simply mixing rye flour, spelt flour, baking powder and bicarbonate of soda in a large bowl.
Next, you need to add your warm winter spices such as nutmeg and cinnamon – you could even add some orange or lemon zest for a lovely citrus hint. Then toast off your pecans, walnuts and pumpkin seeds, before adding them to the mix along with dates for a touch of sweetness.
Now for the wet ingredients – mix one egg with your almond milk and add to the mix, along with a mashed banana and the coconut oil. Finally, mix all the ingredients together, being careful not to over mix, add a dash of vanilla extract and you’re ready to bake!
Healthy doesn’t have to be boring!
60 ml of extra virgin oil
Coconut oil melted
100g spelt flour
100g rye flour
8 chopped dates
4 tablespoons of almond milk (or plain milk)
20g of pumpkin seeds – save a few for decoration
1 teaspoon of cinnamon
2 teaspoons of baking powder
1 teaspoon of bicarbonate of soda
1 medium ripe banana (mashed)
1 teaspoon of vanilla extract
You will need a muffin tray lined with 8 muffin cases
Pre heat oven to 170 Gas 4
Melt the coconut oil in a pan on the hob
Add all the dry ingredients into a large bowl
Mix in with the almond milk and coconut oil
Add the liquid ingredients
Fill the muffin cases to the top
Sprinkle with the extra pumpkin seeds and pecans to decorate
Bake for 20 minutes or until a skewer comes out clean