Banana Nut Muffins with Spelt Flour

Breakfast is a hard meal for me. I love to eat breakfast but somewhere overtime, I found myself in a rut of going out for fast food every morning. Not only is that extremely taxing on the wallet, but it is taxing on your health as well.

But by creating recipes that I could prep the night, or even the week, before, this allows me to have something that I can quickly grab for my crying, hungry toddler (and myself).

These muffins aren’t going to be like the almost sickly-sweet ones that you find in a lot of places (but they also don’t taste like dry cardboard). They have a great texture and are super filling. Spelt is an ancient grain, and is a good source of dietary fiber, protein and vitamins and minerals. In addition, spelt is also more water-soluble than wheat, making it easier for the body to digest.

Anyway – I know a lot of people hate it when there is a bunch of words and pictures before a recipe (they usually just want to get right to the recipe) – so I’ll try to keep these introductions short and sweet.

I apologize for the blurriness but that tends to be how most pictures of Caleb turn out. // This was before adding the eggs.

These muffins store/freeze extremely well and my toddler loved making them with me! I always love getting him involved with me in the kitchen when I can.

Banana Nut Muffins with Spelt Flour

AuthoremielliCategoryDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 1 ½ cups spelt flour
 ½ tbsp cinnamon
 1 tsp baking soda
 ¼ tsp baking powder
 ½ tsp salt
 2 eggs
 ½ cup honey (make sure that it's raw, local honey)
  cup salted butter, melted
 ½ tsp vanilla extract
 2 bananas, mashed
 ¼ cup chopped walnuts

1

Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.

2

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

3

Make a well (hole) in the center of the flour mixture and add in the mashed banana, eggs, honey, vanilla extract, and melted butter. Mix together until well combined. Fold in the walnuts. Do not over mix.

4

Pour the batter into the muffin pan. Bake until golden brown, about 18 – 20 minutes.

5

Store at room temperature or to freeze: after the cooked muffins have completely cooled, put them in an airtight container or bag to freeze. When you are ready to defrost, just place them in the fridge overnight.

Ingredients

 1 ½ cups spelt flour
 ½ tbsp cinnamon
 1 tsp baking soda
 ¼ tsp baking powder
 ½ tsp salt
 2 eggs
 ½ cup honey (make sure that it's raw, local honey)
  cup salted butter, melted
 ½ tsp vanilla extract
 2 bananas, mashed
 ¼ cup chopped walnuts

Directions

1

Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.

2

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

3

Make a well (hole) in the center of the flour mixture and add in the mashed banana, eggs, honey, vanilla extract, and melted butter. Mix together until well combined. Fold in the walnuts. Do not over mix.

4

Pour the batter into the muffin pan. Bake until golden brown, about 18 – 20 minutes.

5

Store at room temperature or to freeze: after the cooked muffins have completely cooled, put them in an airtight container or bag to freeze. When you are ready to defrost, just place them in the fridge overnight.

Banana Nut Muffins with Spelt Flour