Spelt Flour Banana Nut Muffins (Dairy-Free)
Print RecipeThese Spelt Flour Banana Nut Muffins are fluffy, moist and easy to make. Made with wholesome ingredients, they're naturally dairy-free, wheat-free and fibre-rich. Plus, you can add sourdough discard for a more delicious and nutritious touch!
Pin Recipe
Equipment
- Mixing Bowls
- Oven
- Spatula
- Muffin Tin
- Unbleached Muffin Cup Liners Optional
Ingredients
- 2 - 3 Overripe Bananas (about 1 heaping cup mashed)
- 1.5 cups Whole Grain Spelt Flour
- 1 Egg (beaten)
- ½ cup Coconut Sugar
- 2 tablespoons Unrefined Coconut Oil (melted)
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Baking Soda (aluminum-free)
- ½ cup Raw Walnuts (and/or pecans)
- ½ cup Active or Inactive Sourdough Starter (optional)
- 1 pinch Unrefined Salt
Instructions
- First, preheat your oven to 350°F. Prepare your muffin tin by greasing it or lining it with unbleached muffin cups.Next, mash the overripe bananas with a masher or a fork. Keep mashing until it begins to resemble a purée. If you like bits of banana in your bread, you can leave some larger chunks. If you're a texture person (like me) and prefer an even consistency, continue mashing until mostly smooth. Don't worry if there are still some smaller chunks; they will typically melt while baking.
- In a separate bowl, whisk the egg. Then combine with the mashed banana, coconut sugar, vanilla extract, melted coconut oil and sourdough starter (if using). Gently stir until well combined.
- In another bowl, combine the flour, baking powder and salt. If you are using vanilla powder instead of extract, you can mix it in as well.Once well combined, gently stir the flour mixture into the wet ingredients until just combined.Then lightly stir in the walnuts and/or pecans. Avoid overmixing the batter for fluffier muffins.
- Spoon the batter into muffin cups (or a greased muffin tin). For regular-sized muffins, I typically do about 2 heaping tablespoons per cup.Optionally, you can let the batter rest for up to 1 hour before baking. However, it's not necessary. Once the batter is evenly distributed in each muffin cup, place the filled muffin tin in your preheated oven. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins from the oven and allow them to cool for a few minutes before removing them from the tin.Once cool enough to handle, you can transfer them to a rack to finish cooling. It is best to allow them to cool completely before transferring them to a storage container.
Notes
Tips
- Use 3 small bananas or 2 large to equal about 1 heaping cup when mashed for the best results.
- Use overripe bananas for a bold banana flavour and perfectly moist yet fluffy texture.
- Adding sourdough starter creates a fluffier texture and increases digestibility and nutrient absorption. It also increases the moisture, so using 2 bananas or 1 cup mashed yields the best results.
- Whole wheat flour can be used in place of the spelt flour.
- Make them gluten-free by using a gluten-free flour blend.
- Ghee or grass-fed butter can be used in place of the coconut oil. However, they will no longer be dairy-free.
- Omit the nuts or swap with chocolate chips to make these muffins nut-free and school-safe.
- ¼ teaspoon of vanilla powder can be used for an alcohol-free replacement for vanilla extract.
- Store at room temperature in an airtight container for 2 - 3 days.
- Refrigerate for up to 7 days in a well-sealed container.
- Freeze for 3 to 6 months. After freezing, these muffins can be thawed in the fridge overnight or reheated in the oven at a low temperature.
Nutrition
Serving: 1 Muffin | Calories: 224kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 114mg | Potassium: 94mg | Fiber: 5g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 2mg
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