Banana Spelt Muffins

I created this recipe after a month of Paleo/primal eating as an alternative to traditional baked goods. Chock-full of healthy fats and fiber, these delicious little muffins leave you feeling full for longer and are easier for many people to digest. I generally use sprouted flours and organic ingredients, but they are still tasty without it.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 282 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 (.25 ounce) package unflavored gelatin
• 2 eggs, lightly beaten
• 1 cup semi-sweet chocolate chips
• ⅓ cup agave nectar
• 2 cups spelt flour
• ½ cup almond milk
• ½ cup coconut oil, melted
• 3 small bananas, mashed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.

Step 2

Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.

Step 3

Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.

Step 4

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.