For episode #5 of our postpartum ‘Yummy Mummy Series’ we’ve partnered with @australianblueberries to bring you these delicious wholesome muffins made on spelt flour and sweetened with honey they are the perfect one-handed snack.
Blueberry, Banana & Dark Chocolate Muffins
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12 Muffins
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 43 minutes
- Serves: 12 Muffins
- 350 grams organic spelt flour
- 4 eggs
- 4 bananas
- 120 grams honey
- 350 mls water
- 120 grams rolled oats, + extra for garnish
- 375 grams Fresh Blueberries
- 120 gram dark chocolate chips
- 2 teaspoons baking powder
- olive oil spray
Preheat your oven to 160C. Then in a large mixing bowl pop in the flour, eggs, chopped bananas, honey, water & mix with a whisk until well combined.
Add the rolled oats and stir to combine.
Add the fresh Australian blueberries, dark chocolate, baking powder and fold through being careful to not break up the blueberries.
Oil your muffins tins by generously spraying with olive oil to ensure your muffins don’t stick, Then fill by spooning the mixture into the tins. Ours filled 12 muffins but this will vary depending on the size. If yours are smaller it will make more and you’ll need to reduce the cooking time and vice versa.
Place into the oven for approx 30mins (until a skewer comes out cleanly). Leave them to cool before removing from the tins so they come out cleanly and don’t break apart.
Place into an airtight container and keep at room temperature and see how long they last!