Healthy Blueberry Walnut Muffins
Ingredients
- 1 medium (115g) ripe banana
- 60g butter (I took almond butter)
- 60g date syrup, date sugar or any sweetener
- 240ml unsweetened plant milk (I took soy milk)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional)
- 300g whole wheat flour (I took spelt)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt (optional)
- 160g fresh or frozen blueberries
- A few walnuts for topping
Preparation
Preheat oven to 200 degrees C
Add the banana to a large mixing bowl and mash into a paste using a fork
Add the nut butter and date syrup or preferred sweetener and mix until smooth
Add the lemon juice and milk and stir to combine
Add the whole wheat flour, baking powder, salt optional and cinnamon
Gently mix until no dry bits remain
Add the blueberries and gently fold in, just a few stirs should do it
Put the batter into muffin cups and sprinkle each with a few walnuts
Bake for 25 minutes
Remove from the oven then let the muffins sit in the tin for a few minutes before carefully lifting out and placing on a cooling rack
Once they’re completely cool, store in the fridge in a sealed container for up to 1 week
