by theUngourmet
Makes about 16 muffins
1 3/4 cups spelt flour
1 cup quick cooking oats (I used Bob's Red Mill gluten-free oats)
1/3 cup brown sugar
1 tbsp ground golden flax
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 mashed ripe banana
3/4 cup whole milk (I used lactose free milk)
1/2 cup canola oil
1 tsp vanilla extract
1/4 cup honey
1 cup berries fresh or frozen (I used a mix of frozen 365 Everyday Value blueberries and raspberries)
Preheat oven to 350. Line muffins pans with some cutesy liners.
In a large bowl, whisk together the spelt flour, oats, brown sugar, flax salt, baking powder and baking soda.
In another bowl, whisk together the eggs, banana, milk, oil, vanilla and honey.
Add the wet ingredients to the dry ingredients. Stir just until combined. Fold in the berries.
Fill muffin liners to 3/4 full and bake for about 20 minutes or until toothpick inserted into muffins comes out clean.
