Blackberry and Banana Muffins

• regular spelt wholegrain flour↗350g g
• ground cinnamon↗2 tsp tsp
• baking powder↗3 tsp tsp
• baking soda↗1 tsp tsp
• very ripe bananas↗2

  (weight of peeled 160 g)

• pitted dates↗80g g

  chopped

• eggs↗2
• plain yogurt↗285g g
• rapeseed oil↗4 tbsp tbsp
• vanilla extract↗2 tsp tsp
• blackberries↗225g g
• pecan↗30g g

  coarsely chopped (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C convection/gas 4 and line a 12‑cup muffin tin with paper liners. Dump the flour, ground cinnamon, baking powder and soda into a bowl and mix until fully combined.

2. 2

   Thoroughly mash the bananas and dates in a second bowl, then whisk in the eggs, yogurt, oil and vanilla extract to combine.

3. 3

   Add the blackberries to the flour mixture, then fold in the yogurt mixture until you obtain a thick batter. Work quickly, as adding the wet ingredients activates the leavening agents.

4. 4

   Spoon the batter into the paper liners – a large ice‑cream scoop works well. Fill the cups almost to the top. Sprinkle with pecans if using, and bake for 20 minutes until set and golden. Cool on a rack. Store in an airtight container for up to two days or freeze for up to three months.