http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Wholesome banana muffins made with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!
BatterTopping

220 g Refined spelt flour
50 g Hazelnut meal
10 g Baking powder
1 tsp Baking soda
2 tbsp Coconut sugar
2 tsp Cinnamon powder
2 Eggs, lightly beaten
90 ml Extra virgin olive oil
2 Medium ripe bananas, mashed
1 tsp Vanilla bean paste
60 g Full fat Greek yoghurt

Extra 1 banana, sliced
1 tbsp Coconut sugar 1/2 tsp Cinnamon powder

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan or a 12-hole standard muffin pan with butter.
Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Make a well in the centre.
Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among holes in prepared pan.
Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until nicely golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

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