I have been working on this post for 3, yes 3, days. I love my chaotic life, but sometimes you just want to get a blog post done, ya know? SO finally I am getting this thing posted! I am pretty excited about it too. It is my very first food post. I hope to have many more (it may just take me a while). So I hope you enjoy!
MMMMM…. Banana Muffins, in any form, are probably one of my favorite things to bake, and eat of course. They are so versatile. You can throw in nuts, chocolate chips, seeds, etc…These are one of my families favorite treats! I make them often, because the kids love to grab one or two and throw them in their lunch. Because I make them with good ingredients, I don’t feel guilty if they want to warm a couple up and put some coconut oil on them for breakfast too!
These muffins are SUPER simple and quick to make. Probably another reason why they are one of my favorites! I use my kitchen aid mixer, but you could use a hand mixer as well.
These are 100% kid approved. They don’t even have a clue that they are “good for you” – because that generally comes with a stigma that they aren’t going to taste as good as the muffins with bleached white flour and bleached white sugar. (Although, those are yummy too, of course – they just don’t hold any nutrients).
You could possibly substitute other flours (though I have not tried yet, I will update when I do). But sprouted spelt has quickly become one of my absolute favorite flours. It does not have the “wheat” taste and grainy texture that most wheat flours have, and it has some amazing health benefits. It really is the closes thing to that “white flour” taste that I have found.
We use sprouted spelt flour, because it is even easier to digest and sprouting radically changes the natural chemicals in the grain. Sprouting grains neutralizes anti-nutrients, which allows for easier absorption of vitamins and minerals. Sprouting grains also creates and increases vitamins and enzymes. Spelt flour has a nutty and slightly sweet flavor that I really love. It is really good for breads and baking, but I also LOVE it for tortillas.
You can throw in some optional ingredients at the end. My husband prefers nuts, like walnuts or pecans. My kids on the other hand, of course, prefer chocolate chips. You could also add seeds like pumpkin seeds, sunflower seeds, or flax seeds. Get creative and think about what would taste good to you and then toss it in!
Ingredients
- ½ Cup Coconut Oil (room temp, not melted)
- ½ Cup Honey ( we use unpasteurized local)
- 2 Eggs (room temperature)
- 2 Cups Sprouted Spelt Flour (We use organic, you should too, if you can)
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 tsp Cinnamon
- 3 Large, ripe, mashed Bananas
- 2 tsp Pure Vanilla Extract
- ½ Cup Optional Ingredients (I used ¾ cup semi-sweet chocolate chips.)
Directions
- Preheat oven to 350 degrees, and grease your muffin tin (we use olive oil for this)
- Cream the coconut oil and honey together, using a stand mixer or hand mixer for a couple minutes until light and fluffy. Add the eggs, and combine, mixing until creamy.
- In a separate bowl, sift together flour baking soda, cinnamon and salt.
- Mix dry and wet ingredients together until fully combined. Mixture will be sticky.
- Add in the vanilla and mix well.
- Fold in the mashed bananas and optional ingredients
- Bake for approximately 12-15 min (depending on how your oven bakes, mine only took 13 min) Cool for 15 minutes before removing from pan.
I made these muffins the other day and they were DELICIOUS (were meaning they didn’t last long)! My house smelled amazing all day! I saw the recipe and just had to try these. However, I did not have spelt flower on hand so I used regular flour. As I was mixing all of the ingredients together, I realized that I was out of honey. I substituted real maple syrup instead and they turned out great. My daughter took some of them to school to share with her friends. They must have devoured them, what teenager doesn’t love banana chocolate chip muffins, after all! Thanks for the great recipe, I will definitely be making these again!
Awesome, Holly! Thanks for the feedback. Love hearing that regular flour and maple syrup can be used! I am thinking about making these again this week 🙂