These little bundles of yumminess are a favourite in our house. The perfect mid morning or afternoon pick me up. They’re made with Sharpham Park Spelt Flour, are refined sugar free, dairy free and egg free too. What’s not to love?
130g Sharpham Park Spelt flour
½ teaspoon baking powder
Pinch of salt
½ teaspoon bicarbonate of soda
35g maple syrup
100ml plant based milk (I use Alpro Organic Wholebean Soy Milk)
15g melted coconut oil (I use Biona Organic Odourless coconut oil)
¼ teaspoon apple cider vinegar
½ teaspoon vanilla extract
1 large or 1 ½ medium ripe bananas
Preheat oven to 180 degrees Celsius. Line a cupcake tin with paper liners. Mash up your bananas with a fork, set to one side. In a separate bowl mix together the spelt flour, baking powder, salt and bicarb. In a jug or another bowl mix together the maple syrup, milk, melted coconut oil, apple cider vinegar, vanilla extract. Pour into the flour bowl and mix together. Stir the bananas in and spoon into the cupcake liners (3/4 of the liner will suffice). Bake for approximately 25 minutes. They do become a little crispy on the top, but stay lovely and soft on the inside.