H E a L T H Y H U M M I N G B I R D M U F F I N S
Ingredients
- 1 1/2 cups wholemeal spelt flour
- 1/3 cup rolled oats
- 1/3 cup desiccated coconut
- 1/3 cup coconut sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 1/2 cup coconut yoghurt (or greek yoghurt)
- 100ml light extra virgin olive oil
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 2 large ripe bananas, mashed
- 440g can crushed pineapple in juice, drained
Preparation
Preheat the oven to 180C. Prepare a 12 cup muffin tin
Combine the flour, oats, coconut, sugar, baking powder, cinnamon and bicarb in a large bowl. Make a well in
The centre. Place yoghurt, oil, eggs, honey and vanilla in a jug. Use a fork to whisk to combine. Add the yoghurt mixture, banana and pineapple to the well. Stir until well combined. Spoon into the muffin tins to 3/4 full
Bake for 20-25 minutes or until a skewer inserted in the centre of the comes out clean. Transfer to a wire rack to cool completely