Banana Spelt Muffins
Banana Spelt Muffins
Ingredients
- 1/2 cup butter or coconut oil cut into cubes
- 1 cup sucanat or organic yellow brown sugar
- 2 eggs
- 2 overly-ripe bananas peeled
- 2 cups whole spelt flour or 2quinoa flour for gluten-free
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp apple cider vinegar
- 1/4 cup milk of choice
- 1 cup raw pecans chopped (optional)
Instructions
- Preheat the oven to 325 degrees F.
- Cream the butter or oil and sugar together in a mixer until the butter or oil is soft. Scrape the bowl.
- Add the eggs and bananas and mix again.
- Mix the flour, cinnamon, baking soda, and sea salt together in a separate bowl. Add to the mixer. Mix again.
- Add the vinegar to the milk and add to the mixer along with the pecans. Mix again.
- Scoop the muffin batter in a 12-cavity muffin tin that is lined with parchment muffin cups or greased with butter or coconut oil.
- Bake for 20-25 minutes or until the muffin springs back when touched.
Notes
Note: Add fruits such as berries or peach or apple pieces for different flavours. One 14 oz (396 ml) can of pure pumpkin puree or two cored and grated Granny Smith apples can be used instead of the banana. Add the spices, nuts, or seeds that you like. It’s fun to experiment and create your own favourite muffins.
Vegan Version: Replace the eggs with four teaspoons of ground chia seeds mixed with four tablespoons of water. Use coconut oil instead of butter.
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