Banana and strawberry muffins
Ingredients (9-12 muffins)
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1 & 3/4 cups whole grain spelt flour
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1/4 tsp. Himalayan sea salt
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1/2 tsp. ground cinnamon
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1/2 cup coconut sugar
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1/2 cup toasted pecans
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1 tsp. baking soda
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1/2 tsp. aluminium-free baking powder
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1.5 tbsp. chia seeds mixed with 1/4 cup water
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1 ¼ cups almond milk
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2 tbsp. coconut butter (melted)
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3 tbsp. almond butter (or nut butter of your choice)
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1 large banana mashed, left a bit chunky
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3/4 cup strawberries, chopped
Method
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
