Banana, Coconut & Spelt Muffins
Spelt, Banana & Coconut Muffin Recipe (makes 12 Large muffins or 18 small muffins)
150g softened butter (preferably grass-fed).
300g Ripe bananas.
300g white or wholemeal spelt flour.
50g shredded coconut, plus extra to place on top of muffins.
300g coconut milk.
2 tsp baking powder.
1 Small pinch of salt.
50g rapadura/coconut sugar.
Optional: Add 2 TBSP of Collagen for extra protein, gut and skin benefits. I use the Gelpro Grass fed beef Collagen.
Preheat oven to 180 Degrees.
Grease a 12 hole muffin tin & set aside.
Mash you banana in a mixing bowl & then add remaining ingredients & mix with a hand-beater until just combined.
Thermomix: mash your banana on speed 4 for 5 seconds & then add remaining ingredients & mix for 30 seconds on speed 4.
Pour into muffin tin & sprinkle excess Shredded coconut on top.
Bake for 25-30 Minutes, until cooked through - test with a skewer, when it comes out clean, they are done.
Store in an air-tight container or freeze for a handy snack.