I’ve always been a big muffin fan.
There was a point in my life (before this new whole-foods lifestyle and before my 3 year dessert binge) where I REFUSED to eat desserts or anything resembling desserts. I was so extreme about it, I’m sure that people thought that I was annoying. I don’t remember what started it or even what ended it (must have been something serious to send me into such a serious dessert binge…), but I do remember that there was always ONE exception to my no-dessert rule: muffins. Just somethin’ about them that does it for me I guess, haha.
But now muffins and I have entered a new relationship.
One where I still enjoy them, but with a slight compromise: flavor AND health!
This Banana Muffin is SO fluffy and moist though, it certainly doesn’t feel like a compromise. It also boasts some great healthy fats from the coconut oil and fiber from the spelt flour, along with a TON of other micronutrients.
This was my first time working with spelt flour and I’ve decided that I’m a fan. Big fan.
I tried making them with whole-wheat pastry flour and they ended up all sunken and crumbly. Not really where I wanted to go with this muffin. But then spelt flour swooped in and saved the day!
You’re probably wondering about the tupperware…haha. Well! I recently went on a road trip to Belgium and took these with me. They made the perfect healthy snack in the car along with some homemade trailmix. Who knew muffins traveled so well!
AND muffins make a great canvas for nutrition! Especially for kids, who usually loooooove muffins.
Pump up the nutritional volume with some shredded veggies (I used some zucchini in a few of these!), fresh or dried fruit, chopped nuts, chia/flax/hemp seeds, or shredded unsweetened coconut.
Your options are endless when it comes to muffins!
- If you can’t find spelt flour, you can use part whole-wheat flour and part all-purpose flour. Using ALL whole-wheat flour is possible, but will lead to a much denser muffin. Maybe add an extra tablespoon of oil/mashed banana/non-dairy milk in that case. Just for insurance.
- You can use regular white sugar instead of unrefined granulated. It will be very sweet though- I would reduce it down to 1/2 cup if it was me.
- 1¾ cups spelt flour*
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg, optional
- ¼ teaspoon salt
- ½ cup MELTED coconut oil (measured while liquid- you can sub with any other liquid oil)
- ½ cup non-dairy milk
- ¾ cup unrefined granulated sugar (coconut sugar)
- ¼ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large)
- Preheat oven to 400°F. Spray non-stick muffin pans with cooking spray or prepare with paper liners.
- In a large bowl, sift and whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt; set aside.
- In a small saucepan, heat coconut oil and milk on low, just until coconut oil has liquified. Transfer to a medium bowl and add granulated sugar, brown sugar, and vanilla, whisking to combine. Stir in mashed bananas.
- Pour wet mixture into dry, and fold with a spatula until dry bits are just incorporated.
- Fill muffin cups just over half full, being careful not too overfill or the muffins will spread rather than rise during baking.
- Bake 16-18 minutes until a toothpick inserted in the center comes out clean.
- Take pans out of oven and let cool 10 minutes on wire rack before removing.
- Store at room temperature for 3 days or freeze for up to 2 months.