Wholemeal spelt is high in fibre and higher in protein than regular flour. The bananas and dates add plenty of sweetness.
1 red apple (grated with skin)
6 medjool dates finely chopped (or 9 dried dates)
2 small bananas mashed
2/3 cup of shredded or dessicated coconut
1 tablespoon of ricemalt, maple syrup or unrefined honey
1/3 cup coconut oil (liquid)
2 cups wholemeal spelt flour (gluten free option use oatbran or brown rice flour)
1 tsp baking powder (I like Honest to Goodness - no nasties)
½ cup milk
Preheat oven to 170 degrees C, grease muffin tins/or line with muffin cases. (I do a mixture of standard and mini muffins – mix makes 10 standard and 10 small muffins)
Place apple, bananas, dates, coconut oil, ricemalt/honey or maple syrup and eggs in bowl and mix until well combined.
Add coconut, flour, milk and mix gently with spoon until just combined (the best muffins are not overmixed!).
Spoon mixture into muffin pans and cook for approximately 20-25 mins (smaller ones will be ready after 15-20). Check with a skewer at 15-20 mins – if no mixture comes out they are cooked.
Cool in tin for about 5 mins, then turn out onto wire rack to cool.
Variations - add 3/4 cup of roughly chopped walnuts for a lovely crunch and added protein.