On-The-Go Apple, Banana and Nut Muffins

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 12 Muffins

Our first recipe tor the @blackmoresaustralia’s Wellbeing Kitchen for 2021, our absolute favourite wholesome snack! These muffins are perfect for taking on a hike with the girls, or when they’re just running rings around us daily in general! If you’re sending your little one off to school or daycare and cannot have nuts, never fear, just leave the nuts out! Keep an eye on @blackmoresaustralia’s page for more recipes we will be contributing to the Wellbeing Kitchen over the next few months!

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On-The-Go Apple, Banana and Nut Muffins

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 12 Muffins

Ingredients

  • 3 Apples
  • 3 Bananas
  • 3 tbsp Sultanas , (any dried fruit)
  • 6 Dates, (optional)
  • 2 heaped tbsp Hemp seeds , (optional)
  • 3 tbsp Brazil nuts , (any nut or leave out)
  • 100 g Honey, (can replace with maple syrup etc.)
  • 350 g Organic spelt flour , (can use plain flour too)
  • 350 g/mL Water
  • 1 tsp Bicarb soda
  • 1 tsp Baking powder
  • Spray oil
  • Sunflower & pepita seeds , (any seeds)

Method

  • 1)

    Start by preheating the oven to 180C (bake setting).

  • 2)

    Peel 3 apples and 3 bananas.

  • 3)

    Roughly chop the bananas.

  • 4)

    Cheek the apples by running your knife close to the core and then dice them into 1cm chunks.

  • 5)

    Add the apple and banana slices to the bowl.

  • 6)

    Next add approx. 3 tablespoons of sultanas.

  • 7)

    Now using your fingernail remove the pits of 6 dates.

  • 8)

    Roughly chop the pitted dates and add them to the bowl.

  • 9)

    Next add approx. 2 heaped tablespoons of hemp seeds.

  • 10)

    Roughly chop approx. 3 tablespoons of Brazil nuts and add them to the bowl.

  • 11)

    Now place the bowl on a scale and tare it.

  • 12)

    Add 100g of honey.

  • 13)

    Tare the scale again and add 350g of spelt flour.

  • 14)

    Tare the scale one last time and add 350g water.

  • 15)

    Next add 1 teaspoon of bicarb. soda and 1 teaspoon of baking powder.

  • 16)

    Give all the ingredients a good mix – the consistency should be that of a cake mixture (tip: add more water or more flour to get the consistency right!)

  • 17)

    Now lightly coat the muffin tray with some spray oil.

  • 18)

    Using a spoon and a knife (to level off) place even amounts of the mixture into each muffin cup.

  • 19)

    Once all 12 muffin cups are filled, sprinkle a mixture of sunflower and pepita seeds on top.

  • 20)

    Place the muffin tray into the oven for approx. 30 minutes (do the poke-test to determine when ready).

  • 21)

    Allow the muffins to cool for 15 minutes in the tray before removing.

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