2 cups of whole meal spelt flour
1½ handful of organic rolled oats
½ a cup of rapadura (if you can’t get a hold of rapadura use unrefined can sugar or raw sugar)
1 pinch of baking soda (read the packet and make sure it’s gluten free if you have a gluten intolerance or allergy, as gluten can often sneak into baking soda products).
1 teaspoon of cinnamon
½ vanilla bean scraped out or 4 drops of essential vanilla essence
2 large super ripe bananas
1 large handful of blueberries
2 organic eggs
¼ cup water
Put all of your dry ingredients into one bowl and mix around. Use only one handful of the oats. Save the half a handful for down the track. In another bowl mash up the banana, throw in your blueberries, 2 eggs, water and vanilla and mix together then fold this mixture through the dry mix.
Then get yourself a mini muffin tray and place mini-muffin patty pan in them, then scoop mixture in, careful not to over fill them because thy will rise as they cook. Sprinkle that handful of oats you have leftover on top of the mini-muffins. Then put them into a preheated oven at 160 degrees Celsius for 10-15 minutes.
Then break them open and spread with tahini or organic butter. They also look really cute bundled up in little pressie packs!