November 28, 2012


(makes about 8)
(adapted from Donal Skehan)

60g light spelt flour
40g oat flour
100g rolled oats
30g muscovado sugar
0,5 tsp salt
1,5 tsp baking powder
1 tsp cinnamon
0,5 tsp cardamom
1 egg yolk
125ml milk
1,5 tbsp oil
1 very large or 2 small ripe bananas mashed
1 egg white
130g blueberries

Mix the dry ingredients. Add egg yolk, milk, oil and mashed banana and mix with a spatula. In a separate bowl, whisk the egg whites until they form soft peaks. Fold the egg white gently in to the batter and last add the frozen berries (mix quickly; the blueberries color the batter easily when they start melting). Divide the batter into 8 paper cases on a muffin tray and bake in 200c for about 20 minutes.

I keep coming back to this recipe, these are my favorite breakfast muffins!