Having a toddler means that you will inadvertantly be left with rotting food around the house… it’s inevitable.

After discovering that my Mr-3 had eaten bananas on 3 separate occasions at other peoples houses i bought a bunch, big mistake!

So this morning i had 5 yellow spotty bananas to use. No, i can not let them go completely brown because then the smell makes me nauseous and if i open it to mash i may vomit… so yellow and spotty is as long as they last at my place.

Searching the internet for a ‘healthy’ muffin recipe i found this: http://catesworldkitchen.com/2010/08/vegan-spelt-banana-muffins/

Yes, the recipe says vegan but i am out of chia and flax at the moment and since we are not vegan i used a large free range egg, you have my permission to make these muffins as you see fit 🙂

…and being one to try and cook wheat-free occasionally i have some spelt and rye flours in the cupboard, i also never follow a recipe so here is my version of the above recipe and it was delicious!!!

1 1/2 cups of spelt flour (although i ran out of spelt and had to top up using Rye flour, about half a cup)

1 teaspoon each of baking soda and powder (not sure why but you must use both! Kidding, do what you please, they’re your muffins)

1/2 Tspn salt (i use himalayan and next time will reduce to 1/4tspn as i find the muffins a little salty due to a reduction is sugar)

4 bananas, lightly mashed

1 egg

Half cup of coconut oil, melted

1/3 cup of maple syrup, the good stuff please.

Moist coconut flakes and/or pumpkin seeds to decorate (you can use nuts if you like)

1. Sift dry ingredients

2. Mix wet ingredients

3. Combine the two and fold together, don’t overwork.

4. Cook on 180C for about 15-20mins.


These are awesome! Not too sweet, but if you like sweetness then add some coconut or rapadura sugar (about half to 1 cup).

No wheat, no dairy… and if you like you can replace the egg with a flax or chia egg replacement mix (1Tblspn of flax or chia ground up with a few tblspns of water will do the trick!)