Spelt Muffins with Banana and Chocolate Chips
Delightful and nutritious spelt muffins bursting with the sweetness of ripe bananas and rich chocolate chips, perfect for any occasion.
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.
Notes
Store in an airtight container. These delightful treats can last up to a week, but trust me; they won’t last that long!