Looking for a moorish healthy sweet breakfast or snack treat? One with lower fat content and more fiber and nutrition but that still tastes light, moist and delicious? Look no further! Watch Mariette and Susan showing you how to make Mariette's favorite whole grain spelt banana nut muffins. You'll never ask for the white flour/white sugar version again!
SPELT BANANA NUT MUFFINS
Yield: 16 muffins
Ingredients
1 1/2 cups whole spelt flour
1 tsp cinnamon
1 teaspoon baking soda
3 tsp baking powder
1/2 teaspoon salt
2 eggs
1/2 cup honey
2 Tbsp melted coconut oil
1 tsp vanilla extract
2 cups mashed very ripe bananas (approx 5 bananas)
¼ c ground flax seeds
½ cup walnuts
Directions:
Preheat the oven to 350 degrees F. Oil or line a muffin pan with liners and set aside.
Using a whisk or fork mix together the flour, flax, cinnamon, baking soda, baking powder, and salt.
Mix together the eggs, honey, bananas, coconut oil and vanilla. Pour into the dry mixture and mix together with a spoon or spatula until well combined. Fold in the walnuts. Do not overmix or it will become dense and chewy when cooked.
Pour the batter into the muffin pan so it's evenly distributed. Go ahead and fill until nearly full since these are muffins do not rise as much as white flour muffins due to their moistness. Bake until golden brown and a toothpick comes clean, about 18 minutes. Store at room temperature or freeze for later.
