Banana & Sour Cherry Muffins
Bananas, flaxseed and spelt are all sources of tryptophan. This essential amino acid provides the building block for serotonin, a ‘mood boosting’ chemical transmitter in the brain. Sour cherries contain melatonin, a hormone that plays an important role in sleep - a time when brain chemicals like serotonin are replenished.
Servings: 10 muffins
- 100 grams coconut oil melted
- 150 grams unrefined dehydrated coconut nectar
- 280 grams wholegrain spelt flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 eggs (or if vegan, 2 ‘flax’ eggs made with 2 tbsp flax seed mixed with 5 tbsp water)
- 4 large ripe bananas
- 200 grams sour cherries chopped
- 80 grams chopped pecans
- 80 grams coconut shavings, lightly toasted (optional)
- pinch of sea salt
- Preheat the oven to 160°C fan/325°F/Gas Mark 3 and line a muffin tin with paper cases.
- Soak in hot water, with just enough to cover them, for 30 minutes (prevents the cherries burning in cooking).
- If using flax eggs, make them up and leave for 10 minutes.
- In a food processor combine the coconut oil and sugar.
- Then add in 3 bananas and blend until the mix is just combined.
- Decant the mixture into a bowl. Add the other half of the banana after cutting it into medium chunks. Fold in the remaining ingredients until the flour is fully incorporated (save a few of the pecans and coconut shavings to garnish the top).
- Place 2 tbsp of mix into each muffin case, garnish the tops and bake for 30 minutes or until cooked through and the centres spring back when lightly pressed.
- Remove from the oven and allow to cool. They can be stored in an air tight container for up to 5 days.
Allergens: nuts, berries. CNM recommends the use of organic ingredients. Recipe by Francesca Klottrup, chef and nutritionist, lecturer on the Natural Chef and Vegan Natural Chef Diploma Courses. Photograph by Juliet Klottrup