These muffins are free from refined sugar and are instead sweetened by mineral-rich honey, maple syrup and natural banana sweetness. Spelt, an ancient cousin of wheat, has a lower gluten content and as a result is more easily digested than other white flours. You can of course use gluten-free flour, if required.
Makes 10-12 muffins
190g white spelt flour
1 tsp vanilla essence
50ml maple syrup
1 tsp baking powder
90ml buttermilk or natural yoghurt
2 ripe bananas, mashed
50g butter, melted
1 banana, sliced, to garnish
50g dark chocolate chips (optional)
Preheat the oven to 180C.
In a bowl, combine the honey, maple syrup, eggs, yoghurt, mashed bananas and melted butter and stir until well combined.
Sieve in the flour and add the baking powder, gently folding everything together. Try to do this quickly and lightly to retain air in the mixture.
If making muffins, fill your muffin cases two-thirds full and place in the oven and cook for 20-25 minutes, or until firm to the touch. If a skewer is inserted it comes out clean.
[b]Banana Bread:[/b] Alternatively you can make this into a Banana Bread Loaf. If so, pour the mixture into a greased and lined loaf tin (approx 21cm by 8cm) and bake in the centre of the oven for 35-40 minutes. Again, test it is done by inserting a skewer and check it comes our clean.
Leave to cool on a wire rack before slicing.
For both muffins and the loaf, garnish with sliced banana pieces before cooking.
Both freeze brilliantly. A good trick with the Banana Bread is to slice it before freezing so you can just take what you need, rather than have to defrost the entire loaf.