I have a thing with bananas. I only like to eat them by themselves if they are just starting to get ripe. If they start to get overripe or mushy I immediately freeze them or put them in some sort of baked good. My go-to is this banana bread, but this time I decided to change things up and make banana spelt muffins instead.
I love cooking with spelt because of its great nutritional profile. Spelt is an ancient grain has that fiber, B-vitamins and iron. It is also known to be better tolerated than wheat for those with a wheat sensitivity (spelt does still have gluten, so not good for celiac). You can get spelt from the bulk bins from many specialty markets such as Whole Foods, but other brands such as Bob’s Red Mill carry it as well!
These banana spelt muffins definitely came together on a whim. To be honest, I wasn’t even sure how they would turn out. Luckily, they turned out quite delicious and a new recipe was born!
I didn’t add any sugar to this recipe because the bananas were already quite sweet, but if you are looking for a little added sweetness try adding some brown sugar or honey. If you are looking for a delicious treat to bring to Easter brunch this year, I highly recommend these banana spelt muffins.
Banana Spelt Muffins (makes 12 muffins)
3 ripe bananas
1 cup spelt flour
1 cup almond flour
½ cup water
1 tsp baking soda
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
Preheat your oven to 350F.
Mash your ripe bananas in a small bowl. Add the egg and water and blend well.
In a larger bowl, mix the spelt, almond flour, baking soda, salt, vanilla and cinnamon until well blended. Pour your wet ingredients into the dry ingredients and continue to mix until there are no lumps.
Pour mixture into paper-lined muffin tins and place in the oven for 25-30 minutes.
Let cool for 5 minutes, then enjoy!