Monday, June 1, 2015

Sprouted Spelt & Banana Muffins with Coconut Oil

Happy Monday!

This past weekend was dark, cool and rainy, which kept us inside for the most part. When confined to the indoors my three year old daughter and I love to bake. It gives us an activity to do together as well as a snack to have afterwards.

These banana muffins made with sprouted spelt flour and coconut oil will not disappoint.  The sprouted spelt flour is nutrient rich (in their more digestible forms), high in protein and full of flavour.  The coconut oil is easier to metabolize than other oil products and also has a wonderful flavour.

Pour yourself a cup of coffee, kick back and enjoy these delicious and healthy muffins!


3 over ripe bananas, peeled and mashed
1/2 cup maple syrup
1/4 cup coconut oil, plus extra to grease pans
1/2 cup plain yogurt
2 eggs, beaten
1 1/2 cups organic sprouted spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt


Preheat oven to 325 degrees Fahrenheit.

In a mixing bowl blend together the bananas, maple syrup, coconut oil, yogurt and eggs.

In a separate bowl mix the flour, baking powder, baking soda and salt.

Slowly add the dry mixture to the wet mixture, just until combined.

Use coconut oil to lightly grease your muffin tins. 

Pour mixture into muffin tins.

Bake for 15-20 minutes or until start to brown around the edges.

Makes 24 small muffins.

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