Spelt Banana Blueberry Muffins
Yield: 30 muffins / Level: Easy
Prep Time: 10 mins / Cook Time: 15 mins /Total Time: 25 mins
Banana bread is a staple in my family, and easy to adapt the ingredients for a healthy twist, just as long as you have ripe bananas. I use flour made from the ancient grain spelt, which has more fiber than regular wheat flour, and this paired with coconut sugar makes for a low GI sweet treat! Add antioxidant-rich blueberries and Ashwagandha powder for adrenal health, creating a balanced snack to nourish your body and mind.
Ingredients:
3-4 ripe bananas, about 1 1/2 cups mashed.
1/2 cup sour cream (you could substitute with greek yogurt).
1 1/2 cups coconut sugar
1/2 cup coconut oil, melted
1 tsp vanilla extract
3 large eggs
2 1/2 cups spelt flour + 1 Tbsp
1 Tbsp Ashwagandha powder
1 tsp baking soda
1/4 tsp salt, I used pink Himalayan salt.
2 cups fresh blueberries
Non-stick pan spray
Method:
Preheat oven to 350°F and prepare 3 muffin/cupcake pans by lightly greasing them using non-stick pan spray (you can also use coconut oil or butter to grease the pans).
In the bowl of a stand mixer, mash the bananas.
Add the coconut sugar, sour cream, coconut oil and vanilla.
Using the paddle attachment, mix the ingredients together on low to medium speed until combined.
Mix in one egg at a time, waiting until the egg is thoroughly incorporated before adding the next.
In a medium bowl, whisk together the 2 1/2 cups spelt flour, salt, Ashwagandha powder and baking soda.
Add the dry ingredients to the wet ingredients and mix on low until just combined, do not over-mix.
Scrap sides of the bowl with a silicon spatula.
In a small bowl, toss the blueberries with 1 Tbsp spelt flour until fully coated.
Carefully fold the blueberries into the batter.
Using a 1-2 ounce portion scoop, or a spoon, place batter into greased cups filling each about 3/4 of the way up.
I only had two muffin pans and was left with enough batter to make six more muffins. I just set this batter aside to use after the first batch was finished baking and cooling.
Bake muffins at 350°F for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Place muffin pans on wire racks and allow to cool for about 5 minutes before removing from the pan.
Remove muffins from pan and place them directly on wire rack to finish cooling.
Once muffins are completely cooled, store in an air tight container. They will last 3-4 days at room temperature, or you can refrigerate them increasing their shelf life to 1 week.
Enjoy!
