Banana Spelt Mini Muffins

Spelt flour is great to bake with, the finished product always seems really light and fluffy, be it bread or cake.  People who suffer from a wheat intolerance often find they can eat spelt, but bear in mind that it is not suitable for coeliacs as it does contain gluten.
This recipe is a great way of using up old brown bananas!

Ingredients

2 Ripe Bananas

100g Sultanas

Enough Apple Juice to cover the sultanas in a small bowl

2 Large Eggs

Half a tspn Vanilla Extract

100ml Sunflower Oil

50g Caster Sugar

200g White Spelt Flour (I use Doves Farm Organic)

2 tspn Baking Powder (if you want wheat free, again Doves Farm is good)

• Preheat the oven to 175C (fan) and put 12 fairy cake cases into a cupcake baking tin.  This recipe should make exactly 12 mini muffins.
• Put the sultanas into a small plastic bowl and cover with apple juice (or water).  Heat in the microwave for about a minute and leave to soak.
• In a large bowl, mash the bananas until smooth then add the eggs, oil, sugar and vanilla extract and whisk or beat together.
• Sieve the flour and baking powder into the mixture and mix lightly just to combine.  Drain the sultanas and sprinkle with a small amount of spelt flour then mix lightly into the muffin mixture.
• Spoon a generous amount into each fairy cake case leaving a bit of room at the top.
• Bake them in the preheated oven for 15 minutes until a skewer inserted into a muffin comes out clean.
• Eat as soon as they are cool enough, they are best eaten on the day they are made.