Banana, Blueberry and Walnut Muffins

Ingredients:

• 1 cup whole meal spelt flour

• 1/2 cup rolled oats

• 1 medium ripe banana

• 2 juicy medjool dates, pitted

• 1/2 heaped cup of frozen blueberries

• 1/2 cup raw walnuts, roughly chopped

• 1 tbsp chia seeds

• 3 tbsp maple syrup

• 1 tbsp almond butter (or any nut butter)

• 1 tbsp cinnamon

• 2 tsp bicarb soda

• 1 tsp baking powder

• 1 tbsp apple cider vinegar

• 1 cup of soy milk (any dairy free milk)

• coconut flakes to top

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Method:

• Preheat oven to 190 degrees, line muffin tray with muffin cups.

• Add all ingredients, minus the blueberries, walnuts and coconut flakes, into a food processer, process until all combined.

• Stir/mix in blueberries and walnuts then scoop mixture into lined muffin tray, top with coconut flakes, cinnamon and a small drizzle of maple.

• Place in the oven for 25-30 minutes; check to see if they’re cooked by prodding a knife in the centre, place back in the oven for 5 minutes if they’re not ready.

• Once ready, place on a cooling rack for 10-15 minutes.

• EAT!