Muffins

These are the muffins I reach for when I want something quick, cheap and genuinely good for you. Wholemeal spelt flour, banana instead of loads of sugar, and a handful of sunflower kernels for crunch — one bowl of dry ingredients, one jug of wet, and they're in the oven inside 20 minutes.

Ingredients

• 2 cups wholemeal spelt flour
• 3 teaspoons baking powder
• 1/2 cup sugar
• 1 or 2 eggs
• 1 cup a2 milk
• 1/4 cup melted Nuttelex or a2 butter
• 1 banana, cut up finely
• 1/4 cup sunflower kernels

Method

Put the oven on 230 degrees. Mix the dry ingredients together, then add in the fruit and nuts. Mix the wet ingredients together in a separate jug, then add the wet ingredients to the dry ingredients. The mixture needs to remain lumpy, so don't stir too much. Put spoonfuls into muffin trays, turn the oven down to 200 degrees, put the muffins in and cook for 20 minutes.

Gut tip: The lumpy mixture is the whole trick — stirring until it's smooth develops the gluten and gives you tough muffins. Fold it just until the flour disappears and you'll get a soft, tender crumb.

Dairy free: Use Nuttelex and your favourite plant milk in place of the a2 milk and butter and these become dairy free. Spelt is an ancient grain that many people find easier to digest than modern wheat, and it still has the fibre and nutrients of the whole grain.