These banana muffins with freekeh and coconut are full of flavours and texture. They are fantastic for breakfast, served with a pot of freshly brewed tea or coffee and some seasonal fruits aside. Or add them to a lunchbox or take them into work for afternoon break. Sugar here again was replaced with a mix of NuNaturals white stevia powder and unsweetened applesauce.
Freekeh is ancient roasted green spelt berries and has an awesome nutty, chewy texture. It comes in both whole and cracked forms. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry. You can replace it with wholegrain spelt flour.

125 g Coconut oil, melted 6 package NuNaturals white stevia powder 100 g Unsweetened applesauce 3 Ripe bananas, roughly chopped 2 Medium eggs 1 tsp Vanilla extract 150 g Whole freekeh, ground into flour 150 g Refined spelt flour 2 tsp Baking powder 45 g Desiccated coconut 100 g Dark chocolate, chopped into chunks Icing sugar, to dust, optional

1. Line a 12-hole muffin pan with paper cases. Process melted coconut oil, stevia powder, applesauce, bananas, eggs and vanilla in a food processor until well combined.
2. Place flours, baking powder, desiccated coconut and chocolate chunks in a large bowl, then fold in banana mixture.
3. Divide the batter in muffin cases. Bake for 250-25 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Serve dusted with icing sugar if desired.