ingredients

1 ¼  cup whole meal spelt flour

1 cup hazelnut meal

2 tsps baking powder 

1 ripe banana, mashed

300ml cream or coconut cream

2 tbsp honey

2 eggs

125g raspberries

method

Pre-heat oven to 180C.  Lightly butter 12 x 1/3 cup capacity muffin tray.

Combine all dry ingredients in a large bowl. Stir through combined wet ingredients. Add raspberries and gently fold through. Add ¼ cup milk if mixture is too thick. Try not to over mix. 

Bake for 18 minutes or until golden brown and cooked through.