These breakfast muffins are one of my favourite baking recipe. They are super easy to make and they taste so delicious, especially with the addition of Nergi Kiwi Berries which apart from being ridiculously cute are also a powerhouse of vitamin C! They are also great to be made in advance so you can have the most delicious healthy treat everyday of the week.

Makes 11-12 muffins 


200gr of nergi  kiwi berries – cut in quarters

3 ripe bananas 

230gr of spelt flour

200gr of coconut sugar 

1 tsp of bicarbonate of soda 

1/2 tsp of baking powder 

3 tbsp of coconut oil – melted 

3 tbsp of plant milk of your choice 

Preheat the oven to 200 degrees Celsius. In a large bowl mix together the spelt flour, coconut sugar, bicarbonate of soda and baking powder. In a separate bowl mash the bananas with a fork until you have a smooth mixture. Add in the melted coconut oil and plant milk and mix everything together. Pour the wet ingredients into the dry and mix everything together. Fold in the chopped nergi. Try not to overmix the batter as it might result in a heavier consistency. Line a muffin tray with some muffins cases and pour about 1 1/2 tablespoons of the batter in each case. Bake in the oven for 25 minutes for 25 minutes or until a toothpick when inserted in the centre comes out clean. Once baked leave the muffins to cool down in their tray for 10 minuets then transfer them to a cooling rack to cool down completely.

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