½ cup of spelt flour
½ cup of banana flour
1/3 cup of coconut sugar
2 tsp baking powder
1 tsp matcha powder (optional)
½ ripe banana mashed (about 1/3 of a cup)
1 tbsp of rice malt syrup
¾ cup of milk (rice, coconut, soy, almond)
1 tsp vanilla powder
1 – 1 ½ cups of frozen raspberries
Preheat your oven to 180°C and grease and line a muffin tin.
In a bowl, mix your flours, baking powder and coconut sugar.
In a separate bowl, mash the banana and mix it with the rice malt syrup, milk of choice and vanilla.
Add the raspberries to the dry mixture, coating them in the flour, then pour the dry into the wet and mix until just combined.
Spoon into muffin tin and bake for 35- 40 minutes or until knife comes out clean.
Recipes bought to you by:
The Source Bulk Foods. You can pick up quality, fresh ingredients for these recipes from The Source Bulk Foods.
Recipes created by Madeleine Lumley. Check her out on instagram @madeleinelumley.
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