These are my favorite muffins! They’re moist, not too sweet and very tasty!
I love that they’re made with Spelt Flour (I have an intolerance to our modern wheat flour and Spelt doesn’t seem to affect me).
*I have never tried this recipe with regular wheat flour, but I’m guessing it would work as well.
**By the way, I share products that I feel are worth sharing. If you decide you love the products and went ahead and purchased them, I will be compensated in order to keep bringing you more healthy choices. Thank You!
Blueberry Banana, Muffins:
Preheat oven to 350 degrees F and grease a muffin pan.
In a small bowl, add the following ingredients (all of the wet):
- 3/4 cup mashed ripe bananas (about 2 medium)
- 3/4 cup of unsweetened rice milk (or another milk you use)
- 1 tsp of apple cider vinegar
- 1/4 cup of pure Maple Syrup (can be replaced with Honey)
- 1 tsp of pure Vanilla extract (can also use artificial)
- 1/4 cup of Coconut Oil, melted
In a larger bowl, add all of the following ingredients (the dry):
- 2 cups Light Spelt Flour in Canada get it here
- 5-6 Tbsps of natural cane sugar (or coconut sugar) in Canada I get it here.
- 2 teaspoons baking powder
- 1-1/2 tsp of cinnamon
- 1/2 tsp of fine grain sea salt
- 1/2 tsp of soda
Dump all of the wet ingredients bowl into the dry ingredients bowl and gently fold in the walnuts and the blueberries. *Make sure to not overmix as this can cause the muffins to be too dense.
- 1/2 cup of walnut halves (chopped- optional)
- 1-1/4 cups of frozen or fresh blueberries.
Spoon a heaping 1/4 cup of batter into each, pre-greased muffin tin.
Bake at 350 degrees for 23-27 minutes (I usually check them with my finger; I press down on one of the muffins and if it springs back, it’s cooked, but if it leaves a dent, it’s not cooked).
Once they’re cooked, remove them from the oven and let them cool for about 5 minutes or so and then remove them and place them on a cooling rack and cool for like 10-15 minutes.