242kcal
8g
4g
5g
1g
5g
31g
311mg
- 2 Very ripe bananas
- 100ml / 3.38fl oz Neutral oil
- 80ml / 2.7fl oz Plant-based drink (alternatively cherry juice)
- 270g / 9.52oz Spelt flour (Type 630)
- 2 tsp Cream of tartar baking powder
- 1 tsp Ceylon cinnamon powder
- 185g / 6.53oz Sour cherries (from the jar, without sugar)
1. Peel and finely mash 2 very ripe bananas with a fork. Mix with 100ml / 3.38fl oz neutral oil and 80ml / 2.7fl oz plant-based drink in a bowl. Add 270g / 9.52oz spelt flour, 2 tsp cream of tartar baking powder, and 1 tsp Ceylon cinnamon powder, and mix to a smooth batter.
2. Preheat the oven to 180°C (356°F). Line a muffin tin with 12 paper liners. Drain 185g / 6.53oz sour cherries, let them drip off briefly, and fold them into the batter. Divide the batter among the muffin cups and bake for about 22 minutes.
3. Let the muffins cool on a wire rack. Store in the refrigerator for up to 2 days or freeze.
11% of RDI
29% of RDI
4% of RDI
0% of RDI
0% of RDI
29% of RDI
21% of RDI
You can store the muffins in the refrigerator for up to 2 days or freeze them. Use plant-based drink or cherry juice as an alternative.
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