Breakfast Muffins

Ingredients

• 30 g Coconut oil (2 tbsp)
• 175 g Spelt wholemeal flour
• 1 heaped tsp Baking powder
• Pinch Salt
• 2 Eggs
• 150 ml almond drink (almond milk)
• 1 Banana
• 125 g Blueberries
• Sugar-free jam (or birch sugar for garnish)

Instructions

1. 1.

   Melt coconut oil in a saucepan. Meanwhile, mix flour, baking powder and salt in a bowl.

2. 2.

   Whisk eggs in a bowl and mix with coconut oil and almond milk. Add everything to the flour mixture and process with a hand mixer into a smooth batter.

3. 3.

   Mash banana with a fork. Wash and drain blueberries. Add both to the batter.

4. 4.

   Line a muffin tin with muffin cups and distribute the batter evenly in the cavities. Bake muffins in a preheated oven in the middle rack at 190 °C (170°C fan; Gas: level 2-3) for approx. 25 minutes.

5. 5.

   Garnish muffins as desired with chia jam or birch sugar.