Muffins for Everyone!

I first made these muffins for a vegan friend of mine and her (also vegan) young daughter. For all of us to be able to eat them they needed to be egg free, dairy free, sugar free (for the babies) and free from regular wheat flour (for me as I'm quite sensitive to it) ...a bit of a challenge..

However, with a bit of tweaking I came up with these little beauties which have now become a bit of a favourite in our house.

Not only do they not contain any of the above, they are secretly packed full of a whole load of good stuff and have a lovely sweet, slightly gooey consistency.

Healthy food in disguise...

Ingredients
200g spelt flour (or whatever flour you prefer to use)
75g oats
2 tsp cinnamon
1 tsp baking powder
1/2 tsp bicarbonate of soda
3-4 overripe bananas (depending on how big they are)
120g unsweetened apple sauce
120ml milk of your choice (I used almond milk)
1 finely grated organic carrot
A good handful of blueberries
2 tbsp lemon juice
2 tsp vanilla extract

Preheat the oven to 170C.

Stir together the flour, oats, baking powder, bicarbonate of soda and cinnamon.

In another bowl, mash the bananas well and then stir in the apple sauce, milk, carrot, blueberries, lemon juice and vanilla extract.

Add the dry ingredients to the banana mixture and stir until it is all combined together.

Divide the batter evenly into muffin cups and bake for about 20 minutes.


These also freeze well and are ready to eat after a 10-20 second blast in the microwave.




They get the thumbs up from Willem!