Spelt Muffins

Woohoo! TGIF! It’s been kind of a long, busy week, but we have some fun stuff planned this weekend that I’m excited about so that always gets me looking forward to the weekend. 

I wanted to try these spelt muffins because spelt flour is super versatile and is pretty close to using a regular all-purpose flour (while still being a healthier option). I started with this recipe from Katie Lee for inspiration, but have adapted it. I added blueberries because we are STILL trying to get through all of those blueberries from last weekend. By the way, you should definitely check out Katie Lee’s “Endless Summer” cookbook. I’m all about it right now. I got a copy from our library, but I might have to go ahead and buy it. It has just so many great recipes and everything I’ve tried has been a home run. 

Spelt flour is pretty easy to find these days, and I just picked up a new bag at my local Hannaford. I always get the Bob’s Red Mill brand (only because they come in reasonable sizes so you don’t end up with a ton).

These spelt muffins are just the perfect morning snack or great to have alongside some scrambled eggs and fruit for breakfast. Read on for the recipe!

Looking for a little less healthy muffin? Try my Banana Chocolate Chip Mini Muffins or my Banana Crunch Muffins

Blueberry Banana Spelt Muffins
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Ingredients
  1. 2 cups spelt flour
  2. 2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1 tsp. ground cinnamon
  5. 3/4 tsp. salt
  6. 1/3 cup old-fashioned oats
  7. 1 cup mashed ripe bananas (that's about 3)
  8. 1 1/ tsp. fresh lemon juice
  9. 1/2 cup plain non-fat Greek yogurt (I used Chobani)
  10. 2 large eggs
  11. 1/2 cup maple syrup
  12. 1/4 cup coconut oil, melted and cooled
  13. 2 tsp. vanilla extract
  14. 1 cup fresh blueberries
Instructions
  1. Preheat the oven to 350 degrees and line 2 muffin tins with papers (this made 15 muffins for me).
  2. Sift together the dry ingredients and stir in the oats. Set aside.
  3. In a large bowl, whisk the bananas, lemon juice, yogurt, eggs, maple syrup, coconut oil and vanilla together.
  4. Stir in the dry ingredients until just combined. Gently fold in the blueberries.
  5. Scoop batter into the muffin cups until about 2/3 full. Sprinkle with some extra oats.
  6. Bake for about 20 minutes or until just cooked through (a toothpick inserted will come out clean).
  7. Let cool on a wire rack for 10 minutes then take out of the muffin pan to cool completely.
Christen in the Kitchen http://christeninthekitchen.com/