Spelt Banana Blueberry Muffins
These Spelt Banana Blueberry Muffins are wholesome, not-too-sweet, and make a great evening treat or addition to breakfast.
I was scrolling through some of my old YouTube videos and I came upon a recipe I shared in 2015 for these Spelt Banana Blueberry Muffins. The recipe for it though was at some point or another deleted from my blog during a website platform switch I made a few years back. Anyway, long story short, I decided right then and there that I wanted to make a batch and post it here again on my blog (thankfully the measurements were provided in the video I filmed!)
These muffins are made with whole grain spelt, a relative of wheat. You can also use whole wheat flour.
Health Benefits of Spelt
excellent source of dietary fibre
contains fructans which are prebiotic and help support the health and diversity of our microbiome
rich in minerals like manganese, phosphorus, and magnesium
How to Make Spelt Banana Blueberry Muffins
What I love about these muffins is that they're low sugar. You can totally add some sugar into this recipe if you want a bit more sweetness, but I find the ripe bananas give a good amount.
To make these muffins, you'll need:
Whole grain spelt flour
bananas
blueberries
olive oil, butter, or coconut oil (I tend to use olive oil but use whichever you like)
ground flax or chia seeds + water (for a flax "egg") Or, just use an egg.
baking soda
baking powder
optional: brown sugar or coconut sugar for additional sweetness
These muffins are egg and dairy free. They're made using a flax or chia egg, which is done by mixing together 1 tbsp ground flax/chia with 3 tbsp water and letting it thicken for 5-10 minutes. But feel free to use an egg if you prefer or if you don't have any flax on hand.
Mix together the dry ingredients and wet ingredients separately. Then combine, pop into some muffin cups, and bake for about 20-25 minute at 375F.
Spelt Banana Blueberry Muffins
A delightful low-sugar, whole grain muffin with bananas and blueberries
Yields: 12 muffins
Ingredients
1.5 cups spelt flour (100% whole grain)
3 large ripe bananas
3/4 cup frozen or fresh blueberries
1/4 cup olive oil, butter, or coconut oil
1 tbsp ground chia or flax seeds
3 tbsp water
1 tsp baking soda
1 tsp baking powder
optional: 1/4 cup brown sugar or coconut sugar
Instructions
Preheat oven to 375F.
In small bowl, make a flax (or chia) "egg" by mixing together 1 tbsp ground flaxseed with 3 tbsp water. Let thicken for 5-10 minutes.
In separate bowl, mix together dry ingredients: spelt, baking soda, and baking powder. If you want extra sweetness, add the sugar here.
In medium-sized bowl, mash bananas well. Stir in oil and flax mixture.
Add dry ingredients to wet ingredients and mix well. Then, fold in blueberries. Make sure not to do this too rough or they'll all burst.
Transfer batter to lined muffin tin and bake for about 20-25 minutes, until tops are golden and fork comes out clean.
These muffins make a lovely evening treat, but they can also be enjoyed with breakfast! I hope you give them a try, and if you do, tag me on Instagram @meghanlivingstone, and leave me a comment and review below!