Preheat oven to 180 °C. In a bowl, mash bananas and add almond milk, apple cider and coconut oil. In a large bowl, mix together the dry ingredients (spelt and buckwheat flour, coconut sugar, baking and vanilla powder, salt, rosemary and baking soda). Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix. Gently fold in the blueberries. Add the batter in muffin tins. Bake for 25–27 minutes until a toothpick comes out clean. Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack. On top add coconut yoghurt with freeze dried blueberries or berry powder. Serve!
Ingredients
- 2 bananas
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil
- 1 cup spelt flour
- 1 cup buckwheat flour
- 6 Tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp vanilla powder
- rosemary (optional)
- pinch of salt
- 1/2 tsp baking soda
- 1 cup blueberries
