These muffins make for the perfect breakfast on the run. You can make a batch of these on the weekend and then have them as a quick and easy breakfast option for during the week.
These muffins have a good balance of protein, healthy fats and carbohydrates. I haven’t added any sugar or other sweetener as these muffins are sweet enough from the bananas and dried sultanas. Suitable for a gluten free, dairy free and vegetarian diet.
350g spelt flour
3 tbs coconut palm sugar
85g butter, cut into cubes
1 tsp baking powder
Pinch of sea salt
100g sultanas
175ml milk (can be cow’s milk or almond milk)
1 egg, beaten (for glazing)
Preheat your oven to 180°C. Line a baking tray with baking paper.
Add the spelt flour and coconut palm sugar to a bowl, mix to combine. Add the butter cubes and using your fingertips rub the butter into the flour mixture. Continue this until the butter is fully combined and the mixture looks like breadcrumbs.
Add the baking powder, pinch of sea salt and sultanas, mix until combined. Make a well in the centre and add the milk. Mix using a butter knife until just combined, do not overmix. Tip the dough onto a floured surface and knead it until it comes together, keep this brief as you do not want to overmix the dough.
Roll the dough out until it’s 3cm thick. Using a small round cutter cut out 8 rounds. Press the dough remnants back together and repeat the process until you have approx. 12 rounds. Place scones onto baking tray and brush with beaten egg.
Bake for 20 minutes until golden and well risen. Allow to cool and serve with cream and jam.
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