Healthy Strawberry Breakfast Muffins


2 mashed bananas
2 eggs
1 tsp vanilla
1 cup spelt flour (or other of your choice)
1 cup almond flour
2 tbsp ground flax seeds
1 1/2 tsp baking powder
1/4 tsp baking soda
a pinch of salt
a pinch of cinnamon
1/3 cup combination of olive and coconut oil
1 tbsp honey and 1 tbsp maple syrup
1 cup chopped strawberries
TOPPING: 1/3 cup chopped walnuts
a little almond milk to thin out batter if too thick


1. Combine dry ingredients.
2. Beat eggs and mix in the remaining wet ingredients.
3. Combine the two mixtures without over mixing.
4. Fold in the chopped strawberries.
5. Fill paper lined cupcake tins almost to the top with the mixture.

6. Sprinkle chopped nuts over each cupcake.
7. Bake in a 370deg F (180deg C) preheated oven for 20-25 minutes or until golden.
8. Cool muffins on a cooling rack.