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Walnut Banana Spelt Muffins Final
Nb persons: 12
|Spelt is a primitive relative of present-day wheat, dating back more than 9000 years. Spelt flour is a great alternative to wheat flour. Because of it's slightly higher percentage of protein and nutty flavor, spelt flour is a perfect addition to breakfast foods. In fact, spelt flour can be substituted in most recipes calling for wheat flour, especially yeast and quick breads. In this recipe, the coconut milk enhances the sweetness of these muffins and complements the banana flavor.|
|2 cups||all-purpose spelt flour, such as Bobs Red Mill|
|1 tablespoon||baking powder|
|1 teaspoon||baking soda|
|4 tablespoons||stevia sweetener, such as Truvia|
|1 cup||coconut milk|
|1/2 cup||walnuts, coarsely chopped|
|1 1/2 cups||mashed bananas, approx. 3 large|
|2 tablespoons||flaked coconut|
coconut oil, for greasing muffin pans.
Preheat oven to 375 degrees. Grease bowls of a standard 12-muffin pan with coconut oil.
In a large bowl stir together spelt flour, baking powder, baking soda,salt and stevia.
In a small bowl, beat the eggs quickly and stir in the mashed bananas and coconut milk. Pour the wet ingredients into the flour mixture along with the walnuts. Mix lightly with a spatula just until all dry ingredients are moistened. Do not overmix. The batter will be a little lumpy.
Pour the batter into greased muffin pan cups. Top each muffin with the flaked coconut. Bake for 25 minutes, or until golden brown and a toothpick inserted into the middle of a muffin comes out clean. Let sit in muffin tin for 5 minutes before unmolding. Serve warm with your favorite jam, butter, or nut butter.
These muffins freeze well. To freeze, cool completely and place in a zip-lock bag, pressing out as much air as possible before sealing. Thaw overnight in the refrigerator or on a low setting in the oven to warm.
Nutritional Facts per serving: Calories 101 kcal; Protein 4.6g; Fat 8.3g; Chol. 15.5mg; Carb 22.6g; Fiber 3.8g; Sodium 332.4mg