Fluff, moist and tender with the perfect amount of sweetness. Want more do you want in a muffin? These whole grain muffins are the closest thing to eating cake while getting a healthy dose of fibre and antioxidants.
Spelt has higher levels of protein, fibre, vitamin B2 compared to wheat. The carbohydrates and vitamin B6 found in bananas act as a great pick-me-up any time of the day. Cinnamon is beneficial for blood sugar control. Ricotta contains twice as much calcium and zinc compared to cottage cheese
1 cup Uncle Toby’s oats with ancient grains, plus more for sprinkling on top
1 cup wholemeal spelt flour
1 cup ripe bananas, mashed (roughly 2 large bananas)
3 passionfruits, halved
2 tsp baking powder
1 tsp ground cinnamon
3/4 cup milk
100g ricotta (check if I used this)
2 free range eggs, lightly beaten
1/3 cup extra virgin olive oil
1 cup maple syrup
1 tsp vanilla extract
pinch of salt
Preheat oven to 160 degrees C.
Grease the muffin tray with spray oil or line with wrappers.
Add the ancient grains and spelt flour with milk – allow to soak and set aside for 10 minutes.
Meanwhile, whisk together the oil and maple syrup in a large bowl. Add eggs and beat well. Mix in the mashed banana, ricotta, baking soda, vanilla extract, cinnamon, and salt.
Fold in the passionfruit pulps. Add the soaked grains and spelt flour and mix until well combine.
Spoon into muffin tins.
Bake for 40 minutes or until muffins are cooked through.
Remove from the oven and allow cooling for 10 minutes, and then turning onto cooling rack to cool completely. Lightly brush the muffin tops with a little maple syrup and dust with extra ancient grains.