Banana and strawberry muffins

Ingredients (9-12 muffins)

  • 1 & 3/4 cups whole grain spelt flour 

  • 1/4 tsp. Himalayan sea salt

  • 1/2 tsp. ground cinnamon

  • 1/2 cup coconut sugar

  • 1/2 cup toasted pecans

  • 1 tsp. baking soda

  • 1/2 tsp. aluminium-free baking powder

  • 1.5 tbsp. chia seeds mixed with 1/4 cup water

  • 1 ¼ cups almond milk

  • 2 tbsp. coconut butter (melted)

  • 3 tbsp. almond butter (or nut butter of your choice)

  • 1 large banana mashed, left a bit chunky

  • 3/4 cup strawberries, chopped



Preheat oven to 180’c.

Grease a muffin tin and set aside.

In a small bowl mix the chia seeds and water and set aside.

In a large bowl mix all dry ingredients (flours, salt, cinnamon, coconut sugar, pecans, baking soda & powder). Set aside.

In a medium sized bowl, mix all wet ingredients (chia seeds & water mixture, milk, warmed coconut butter and nut butter). Mix well.

Add wet ingredients to dry and stir.

Fold in chopped strawberries, reserving 1/4 of them to sprinkle on top of muffins.

Scoop mixture into muffin tin and sprinkle on remaining strawberries

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