Yay for Spring and having more energy to bake and get out in the garden more often. We love the change of seasons here in Naarm, even if the weather is temperamental! This recipe is thanks to pastryandbeyond.com. We love how easy it is and the fact it’s a wholesome treat, that’s not too sweet. A great recipe for kids to help cook as well. Enjoy!
Ingredients
140g (1 cup and 3 tablespoons) whole spelt flour
100g (1 cup) rolled oats
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt (optional)
3 medium ripe bananas (335g peeled)
75g (1/3 cup) unsalted butter (melted)
60g (1/4 cup) milk or nut mylk
105g (1/2 cup) coconut sugar
2 large eggs
90g (1/2 cup) chocolate chips
Method
1) Preheat the oven to 180°C.
2) Place flour, oatmeal, cinnamon, baking powder, baking soda and salt if using in a large bowl and stir. Set aside.
3) Slice the bananas into a medium bowl and mash with a fork. Stir in the melted butter, milk and sugar and mix in the eggs.
4) Add the wet ingredient mixture into dry ingredient mixture. Stir until combined.
5) Reserve 1 tablespoon of chocolate chips and add the rest to the mixture and stir with a spoon/spatula.
6) Divide the batter into 12 reusable silicon cups placed in a muffin tin and sprinkle the reserved 1 tablespoon of chocolate chips on top of the batter.
7) Bake for 20-23 minutes or until the top is golden brown and the toothpick inserted into the middle comes out clean. Keep the muffins in the pan for 10 minutes before transferring on a wire rack to completely cool.