Delicious Banana Chocolate Chunk Spelt Muffins
Jun 06, 2021I love these very simple tasty muffins, firstly because they taste great and the whole family likes them but also because the last! So often I will bake muffins and within a day they are dry and starting to taste a bit leathery. What I love about these is after a few days they are still beautiful and moist like they have just been baked that day.
A Word on Spelt Flour
Spelt is a very tasty ancient grain that makes a good alternative to those who might be sensitive to wheat. Spelt does contain gluten but it is said to be a more digestible form of gluten.
Although from the same family as wheat, spelt has a different genetic structure, with a higher protein content and a greater concentration of minerals and vitamins
If you don’t have spelt for this recipe you can replace it with any flour of your choice.
INGREDIENTS (DRY):
- 1 cup of wholemeal spelt flour
- 1 cup of ground almond meal½ cup of desiccated coconut
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
INGREDIENTS (WET):
- 2 eggs
- 1/3 cup of maple (or honey or sweetener of your choice)
- 3 large ripe bananas
- ½ cup of almond milk (or milk of your choice)
- 2 teaspoons of vanilla
Tasty Extras:
- ½ cup of chopped walnuts
- 50 – 70gms of dark chocolate chopped into chunks
PROCEDURE:
- Heat the oven to 180C
- Grease muffin tray (makes 12)
- Add dry ingredients to a bowl and mix.
- In a separate bowl combine wet ingredients until well combined.
- Add wet ingredients to dry and mix well. Add walnuts and chocolate.
- Bake for 20 – 25 minutes.
- Allow to cool and then remove muffins onto a cooling rack.
Enjoy!