There’s something so comforting about walking into a kitchen filled with the sweet aroma of baking muffins. I remember a cozy Sunday morning, my kids giggling in the living room while I prepared a batch of spelt muffins with banana and chocolate chips. The beauty of these muffins is not just in their taste but how they weave family memories together: warm, tender muffins bursting with melted chocolate and the delightful flavor of ripe bananas. This little creation has stolen our hearts time and again!
These muffins stand apart from the regular recipes found online because they balance nutrition with indulgence perfectly—spelt flour provides a nutty flavor, rolled oats add heartiness, and those semi-sweet chocolate chips? Pure bliss! With this recipe, you’ll learn how to create a treat that’s not just a dessert, but a heartfelt embrace in muffin form. So roll up your sleeves and prepare to tackle a recipe that becomes more than just food—it becomes a tradition.
What Are Spelt Muffins with Banana and Chocolate Chips?
Spelt muffins with banana and chocolate chips are a delightful twist on traditional banana muffins that scream comfort and satisfaction. Spelt—a distant cousin of wheat—has been used for thousands of years and has a slightly sweet, nutty flavor that’s perfect for those seeking a healthier option. The taste is enhanced by bananas, which lend moistness, while the chocolate chips add that irresistible sweetness—like finding little pockets of joy in each bite!
These muffins are undeniably soft yet sturdy, with a golden-brown top that will make your mouth water. They’re perfect for birthday brunches, friendly gatherings, or simply as a delicious snack anytime you crave something sweet yet wholesome. Whipping up a batch of these muffins means surrounding yourself with love, laughter, and the delicious smell of freshly baked goodness.
Why You’ll Love This Recipe
- Easy and Accessible: This spelt muffins with banana and chocolate chips recipe is as straightforward as it gets! Ideal for novice bakers and a quick kitchen adventure, it takes only about 30 minutes from start to finish.
- Healthier Alternative: Unlike store-bought muffins loaded with preservatives, our muffins utilize wholesome ingredients like spelt flour and coconut sugar, ensuring you indulge without the guilt.
- Customizable: Love nuts? Toss in some walnuts! Want to go vegan? Substitue the eggs with a flax-egg or unsweetened applesauce. The options are boundless—the only limit is your imagination!
- Cost-effective: Making these muffins at home is significantly cheaper than buying gourmet baked goods. Plus, you’ll have more control over ingredients and portion sizes, leading to a true home-baking experience.
- Family Approved: My kids have devoured these muffins after school, and I’ve witnessed family and friends asking for seconds when I make them for gatherings. They are a surefire crowd-pleaser that will brighten up any occasion.
Ingredients Section
Here’s what you need to whip up these delectable spelt muffins with banana and chocolate chips:
- 1 1/2 cups spelt flour (for a nutty flavor)
- 1 cup rolled oats (adds heartiness)
- 1/2 cup coconut sugar or brown sugar (coconut sugar has a lower glycemic index)
- 1 tsp baking powder (for that perfect rise)
- 1 tsp cinnamon (warmth and depth)
- 1/2 tsp ground nutmeg (just a hint of spiciness)
- 1/2 tsp baking soda (extra lift)
- 1/8 tsp salt (to balance flavors)
- 3 ripe bananas, mashed (the star ingredient!)
- 2 eggs (add richness; can substitute with flax seed for vegan options)
- 1/4 cup coconut oil (or any cooking oil of your choice)
- 1/4 cup milk (dairy or non-dairy recommended)
- 2 cups semi-sweet chocolate chips (the delightful treasure in every muffin)
Ingredient Notes:
- Use high-quality spelt flour for the best flavor.
- If going dairy-free, almond milk or oat milk works just as well.
- For sugar, feel free to experiment—maple syrup can be a fun option too.
Step-by-Step Instructions
- Preheat Your Oven: Set your oven to 375°F (190°C) and get ready for baking magic!
- Grease Your Muffin Tin: Use coconut oil or a non-stick spray to grease each muffin cavity. This helps in avoiding any sticky situations later.
- Mix Dry Ingredients: In a large bowl, combine the spelt flour, rolled oats, coconut sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Whisk until combined and set aside.
- Prepare Wet Ingredients: In another bowl, mash the bananas until smooth. Add in the eggs, coconut oil, and milk, and whisk together until well combined.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined—don’t over-mix, or you’ll lose that fluffy texture!
- Chocolate Chip Time: Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Scoop the batter into each muffin cavity, filling about 3/4 full to allow for rising.
- Bake: Place your muffin tin in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down: Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Storage: Store in an airtight container. These delightful treats can last up to a week, but trust me; they won’t last that long!
Chef’s Tips Box:
- Visual Cues: Your muffins should be golden on the tops and slightly spring back when pressed.
- Common Mistake: Avoid over-mixing to prevent dense muffins.
Expert Tips & Tricks
To ensure your spelt muffins with banana and chocolate chips turn out perfect every time, here are my expert tips:
- Use Overripe Bananas: They are sweeter and mash more easily. Trust me, the riper the banana, the better the flavor!
- Storage: These muffins are best stored at room temperature for 1-2 days. For longer storage, freeze them in a single layer and transfer to a zip-lock bag for up to 3 months.
- Customization: Feel free to experiment with different add-ins like walnuts, dried fruit or even peanut butter chips for a fun spin.
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for better mixing.
If you encounter lumps in your batter, fret not! As long as the dry and wet ingredients are combined, those lumps will cook out during baking.
Serving Suggestions
These spelt muffins with banana and chocolate chips are a versatile treat, perfect for breakfast or a cozy snack with your afternoon coffee! Serve them warm with a slather of almond butter or a drizzle of honey. For a special touch, add a sprinkle of powdered sugar on top just before serving. They’re great for birthdays too—imagine a muffin cake adorned with colorful candles!
Variations & Substitutions
Feeling adventurous? Here are some delightful variations for your muffins:
- Nutty Banana Muffins: Mix in 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Fruity Twist: Substitute half the bananas for mashed sweet potatoes or pumpkin puree for a fall-inspired muffin.
- Chocolate Lovers Unite: Add in cocoa powder for a double chocolate spelt muffin.
- Gluten-Free Delight: Substitute the spelt flour with your favorite gluten-free blend to accommodate dietary restrictions.
Nutrition & Storage Info
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Estimated Calories per Muffin: About 180 calories
- Storage Instructions: Room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months.
FAQ Section
- Can I use whole wheat flour instead of spelt flour?
- Yes, you can substitute whole wheat flour, but the texture and flavor will slightly differ.
- How do I make these vegan-friendly?
- Replace eggs with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and use a non-dairy milk.
- Can I reduce the sugar?
- Absolutely! You can reduce the sugar by 1/4 cup if you prefer a less sweet muffin.
- Can I store these muffins in the freezer?
- Yes, they freeze beautifully! Let them cool completely, wrap individually, and store in a zip-lock bag.
- What if I don’t have semi-sweet chocolate chips?
- You can replace them with dark chocolate chips, white chocolate chips, or chunks of your favorite chocolate bar.
- How do I know when the muffins are done baking?
- Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re done!
- Can I use honey instead of coconut sugar?
- Yes, but reduce the milk slightly since honey adds moisture, use 1/3 cup honey instead of the sugar.
- Can I add fruits to this recipe?
- Yes! You can add blueberries, raspberries, or dried cranberries for variation.
- Can I make mini muffins instead?
- Definitely! Just reduce the baking time to 10-12 minutes.
- What other flavors can I add?
- Spices like ginger or cardamom can provide a unique twist, or even citrus zest for freshness.
Conclusion
In a world filled with chaos, these spelt muffins with banana and chocolate chips offer a simple yet profound joy. They are not just a recipe; they’ve transformed into cherished family moments and unforgettable gatherings. I encourage you to try baking these delightful muffins—your family will thank you, and your kitchen will be filled with laughter and warmth.
Don’t forget to share your thoughts, tweaks, and any fun stories from your baking adventures! And if you love these muffins, check out my related recipes for more delightful treats; your baking journey is just beginning!
Spelt Muffins with Banana and Chocolate Chips
Ingredients
Dry Ingredients
- 1 1/2 cups spelt flour for a nutty flavor
- 1 cup rolled oats adds heartiness
- 1/2 cup coconut sugar or brown sugar coconut sugar has a lower glycemic index
- 1 tsp baking powder for that perfect rise
- 1 tsp cinnamon warmth and depth
- 1/2 tsp ground nutmeg just a hint of spiciness
- 1/2 tsp baking soda extra lift
- 1/8 tsp salt to balance flavors
Wet Ingredients
- 3 pieces ripe bananas, mashed the star ingredient!
- 2 pieces eggs add richness; can substitute with flax seed for vegan options
- 1/4 cup coconut oil or any cooking oil of your choice
- 1/4 cup milk dairy or non-dairy recommended
Chocolate Chips
- 2 cups semi-sweet chocolate chips the delightful treasure in every muffin
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and get ready for baking magic!
- Grease your muffin tin with coconut oil or a non-stick spray.
- In a large bowl, combine the spelt flour, rolled oats, coconut sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Whisk until combined and set aside.
- In another bowl, mash the bananas until smooth. Add in the eggs, coconut oil, and milk, and whisk together until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined—don’t over-mix!
- Fold in the chocolate chips gently.
- Scoop the batter into each muffin cavity, filling about 3/4 full.
Baking
- Place your muffin tin in the preheated oven and bake for 15 to 18 minutes, or until a toothpick comes out clean.
- Let them cool in the pan for about 5 minutes before transferring to a wire rack.