At 159 kcals per muffin these favourites hit the spot when only a sweet treat will do.
Ingredients:
50g coconut flour
50g spelt flour
1 tsp baking powder
jumbo oats 50g
1 ripe banana, mashed
2 tbsp honey
200ml natural yogurt
150ml whole milk
1 egg, whisked
200g raspberries
1 tbsp desiccated coconut
Method: Makes 8 servings / Prep Time 25 minutes – Cook Time 25 minutes
1. Heat the oven to 180C/fan 160C/gas 4 and line 8 holes of a muffin tin with cases.
2. Mix the flours, baking powder and jumbo oats together in a bowl. In a separate bowl, mix together the banana, honey, yoghurt, milk and egg.
3. Slowly whisk this mixture into the dry ingredients until you have a smooth batter.
4. Gently stir through the raspberries and divide between 8 muffin cases.
5. Sprinkle each with desiccated coconut and bake for 20-25 minutes.
6. Cool on a wire rack and serve warm.
Nutritional information per serving:
