Because Banana Bread requires far too much self control
I made these muffins as a ‘lunchbox’ snack, to beat that afternoon lull that we all love.. They are full of only good ingredients & are so delicious. They are also fairly versatile and can be personalized depending on how you are feeling that week.
1.5 Cups Spelt Flour
3 TBSP Coconut Sugar
1 tsp Baking Powder
3 TBSP Coconut Oil
Splash Vanilla Extract
3 Overripe Mashed Bananas
9 tsps Nut Butter
Preheat oven to 180 degrees Celsius fan bake.
Mix the Flour, Coconut Sugar & Baking Powder together in a large bowl
– I use a whisk to mix these ingredients together as it distributes them better
In a small pot, heat the coconut oil enough to melt it but don’t let it get to hot and bubble or start spitting.
Mash the bananas and add these into the dry ingredients along with the eggs & vanilla extract.
Lastly mix in the coconut oil. At this point you will be able to tell whether the mixture is too runny or thick. If it is too runny, add in extra flour 1tsp at a time until the mixture gets to the right consistency. If it is too thick, add in milk a little at a time until it gets to the right consistency.
Fill muffin cases half way & add 1 tsp of Nut Butter in before filling the cases to the top.
Bake for 20-25mins or until a fork comes out clean.
These muffins come out fluffy, soft and delicious. To change up the recipe, instead of using nut butter, you could always add in chocolate chips, berries or even just some chopped nuts.
If any of the ingredients in this recipe look unfamiliar or you don’t have them, feel free to comment and I can give you some recommendations for substitutions.