This is a recipe that we make regularly. The banana gives the muffins a touch of sweetness, which is enhanced by the vanilla, and the berries are brilliantly juicy.
150g spelt flour
250g plain flour
150g coconut sugar
2 tsp baking powder
1 tsp bicarbonate of soda pinch of sea salt
5 tbsp olive oil
1 ripe banana (about 85g), mashed
275ml oat milk
2 tsp vanilla bean paste
Grated zest and juice of 1 lemon
100g berries of your choice
- Preheat the oven to 180C/160C fan/gas 4 and line a muffin tray with 12 cases. Put the spelt and plain flour, coconut sugar, baking powder, bicarbonate of soda and salt into a large mixing bowl and use a whisk to stir to combine them.
- Add the oil, banana, milk, vanilla, lemon zest and juice to a jug and whisk to combine. Gradually add the wet ingredients to the dry, whisking as you go, until you have a smooth batter.
- Gently fold 150g of the blueberries and berries into the batter, then divide the batter between the muffin cases. Dot the remaining blueberries and berries on top and press in lightly, so they’re still poking out.
- Bake for 20-25 minutes until golden and a skewer inserted at the centre of a muffin comes out clean. Enjoy warm or when they have cooled.
Now buy the book
How To Go Plant-Based by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.