I opened my freezer this morning and a bunch of bananas fell out and onto my feet (ouch!) I took that as a sign I should probably make some banana bread muffins (and buy less bananas). Although I loooooove sugary banana bread, I went with a healthier option. I used spelt flour instead of wheat. Spelt is high in fibre and iron, and has a delicious nutty flavour.
I used only three tablespoons of maple sugar. Feel free to add more if you’re a fan of sweet things or thangs.
*Don’t be alarmed when your muffins don’t rise. Because of spelt’s low gluten content, the flour doesn’t rise like its wheat cousins.
Ripened Bananas (3 -4)
Maple Syrup (3 tablespoons or more, depending on how sweet you like your banana bread)
Melted Butter (1/4 cup)
Almond (or regular) Milk (1/4 cup)
Spelt Flour (2 cups)
Semi-sweet Chocolate Chips (1/2 cup or to taste)
Walnut halves (1/2 cup or to taste)
Baking Powder (1 teaspoon)
Pinch of Cinnamon
Grab your Kitchen Library stand mixer and preheat your oven to 350 degrees.
Throw bananas, maple syrup, butter, milk, and egg in the stand mixer. Mix ingredients well. Add the flour and baking powder. Continue to mix. If mixture is liquid-y, add more flour. Once the mix has a sturdy texture, throw in the chocolate chips, walnuts and cinnamon.
Congrats! You are very close to enjoying delicious muffins.
Grease your kitchen library muffin pan with butter.
Grab an ice cream scooper (if you don’t have one, a big spoon will do). Fill muffin holes (that’s what I call them) 3/4 to the top of the pan.
Bake at 350 degrees for 20 minutes or until the tops brown.
P.S. Made too many muffins? Don’t worry, these beauts freeze nicely. Throw ’em in an airtight bag and consume within a month.