When I was asked to provide a recipe for one of Sam’s playgroups years ago, I came up with a muffin recipe that was low in sugar and high in goodness. It was adapted from the cookbook Looneyspoons by Janet and Greta Podleski. I’ve been making it for years now and it has morphed into something quite different from the original – this is Sam’s favourite muffin so I’m posting it for him. One day he’ll be making these for me!
I send these muffins to school often and they make perfect after-school snacks as well. Encourage your little assistants to help you out with the baking…it may be a tad more messy, but its way more fun!
1/4 cup sunflower oil or melted butter
2 organic eggs
1/2 cup succanat
3 very ripe bananas, mashed
1/2 cup plain, natural yogurt
1 tsp vanilla
2 1/3 cups of whole spelt flour
1 tsp ground cinnamon
1/2 tsp ground cardamom (optional)
1 tsp baking soda
1/2 tsp sea salt
1 cup of berries, fresh or frozen (these were made with blueberries, but they’re also great with cranberries and blackberries added)
1-2 tablespoons of hemp hearts/seeds for topping muffins with
Preheat oven to 325F and line 12 muffin cups with unbleached paper liners, or oil them well.
Beat oil or butter, eggs and succanat very well.
Mash the bananas and beat them in along with yogurt and vanilla.
Mix together the dry ingredients and add them to the wet, don’t over mix.
Gently fold in the berries.
Divide amongst muffin cups and sprinkle the tops with hemp hearts.
Bake about 30-35 minutes until done.
Cool in pan on cooling rack 5-10 minutes then remove muffins from pan to finish cooling on the rack. Enjoy!