These muffins are delicious, free from refined sugar and are a great morning snack for kids and grown-ups alike! Make them in large muffin trays or mini muffin trays the choice is yours. They are quick and easy to make too! I also make these with blueberries or strawberries depending what is available, so feel free to substitute the fruit.
1 punnet of fresh raspberries
3 tbs Greek yoghurt
3 tbs maple syrup
2 tbs olive oil
1 tsp vanilla extract
1/3 cup milk
1 ¾ cups plain spelt flour (or regular flour)
1 ½ tsp baking powder
¼ cup almond meal
1 tsp cinnamon
Preheat oven to 170 C.
Put all the wet ingredients in a blender and blitz until combined (the nutribullet works well for this).
Combine all the dry ingredients in a mixing bowl. Add the wet ingredients and stir until combined.
Add mixture to greased muffin tins and bake for 15-20 minutes until lightly browned.