Co­conut, banana and rasp­berry muffins

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Co­conut, banana and rasp­berry muffins 40 MIN­UTES + COOL­ING | MAKES 8 | EASY

Spe­cial­ist flours like co­conut and spelt have be­come in­creas­ingly pop­u­lar. Co­conut flour is gluten-free and high in fi­bre, while spelt is a nu­tri­tious, an­cient grain that’s eas­ier to di­gest than com­mon wheat. Ke­fir is a pro­bi­otic yo­gurt. All are avail­able in health food stores and on­line. co­conut flour 50g spelt flour 50g bak­ing pow­der 1 tsp jumbo oats 50g banana 1 ripe, mashed honey 2 tbsp ke­fir or nat­u­ral yo­gurt 200ml whole milk 150ml egg 1, whisked rasp­ber­ries 200g des­ic­cated co­conut 1 tbsp

• Heat the oven to 180C/fan 160C/gas 4 and line 8 holes of a muf­fin tin with cases. • Mix the flours, bak­ing pow­der and jumbo oats to­gether in a bowl. In a sep­a­rate bowl, mix to­gether the banana, honey, ke­fir, milk and egg. Slowly whisk this mix­ture into the dry in­gre­di­ents un­til you have a smooth bat­ter. • Gen­tly stir through the rasp­ber­ries and di­vide be­tween 8 muf­fin cases. Sprin­kle each with des­ic­cated co­conut and bake for 20-25 min­utes. Cool on a wire rack and serve warm. PER SERV­ING 159 KCALS | FAT 4.4G SATURATES 2.9G | CARBS 21.8G SUG­ARS 9.9G | FI­BRE 4.5G PRO­TEIN 5.6G | SALT 0.2G

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