raspberry and banana spelt muffin
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
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.