Its been an enforced saturday stay at home today as my little darling has had a sore little tummy :(
While she slept on the couch, with Loony Tunes blasting, I realised that the huge bunch of bananas I bought last week at the markets has sat unused. So what better thing to make than some kid friendly banana bread muffins for when her little belly is feeling less dodgy.
They don't contain any eggs or dairy and I used spelt flour instead of normal old wheat flour. Spelt is an ancient cousin of wheat that contains more nutrients including magnesium, calcium, iron and B complex and while it does contain gluten, it has a more fragile makeup and is thus less likely to cause gastric upset.
I used my trusty coconut sugar, which also has more nutrients and is lower GI than cane sugar and I also used Heilala Vanilla Powder which is divine!
(My little lady has since awoken and eaten 2 of these.. score!)
Whats in them?
- 4 medium over ripe bananas
- 1.5 cups spelt flour
- ½ or ⅔ cup coconut oil melted
- ½ cup coconut sugar
- ½ tsp vanilla powder
- 1.5 tsp baking powder
- ½ tsp baking soda
- a pinch of salt
- for topping- slice of banana, sprinkle of coconut sugar, cinnamon and vanilla powder
How do you make them?
- Preheat oven to 180 degrees
- Grease either a loaf tin or some muffin trays with coconut oil(I cheated and used silicon)
- Mash bananas well in a large bowl
- Add the oil, sugar & vanilla to the banana and mix well.
- Sieve the flour, baking soda and baking powder into the banana mix
- Mix until incorporated
- Pour the mixture into your preferred tray/tin
- Bake at 180 degree for 25-30 minutes
This mix made about 6 big muffins and would probably make a small loaf. If you want to make mini ones just watch the time- say 15 minutes or until an inserted knife comes out clean.
These are super moist and great straight out of the oven or in little lunchboxes.
Enjoy!
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