My mom and grandma were all about using whole grains and eating less processed foods before it was a wide-spread thing.
My grandma was never the kind to make a lot of sweets when we came to visit. She would make amazing meals without ever using recipes. She just seemed to know what would taste good together and how much to use. And her food was always delicious!
But there were rarely sweets and junk in her house, which was a bummer when I was a kid. Now, I appreciate that she and my mom both introduced us to a whole world of healthy foods.
In the same spirit, I made some changes to the original recipe, such as cutting out out the refined sugar, swapping in coconut oil, and using non-dairy milk. The resulting muffins were fluffy and just sweet enough. I wanted the muffins to have good flavor without having so much sugar that they taste like a cupcake, and they do.
Sprouted Spelt Banana Muffins
- 2 cups sprouted spelt flour*
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon kosher or sea salt
- Pinch or two ground cinnamon
- 1/3 cup coconut oil melted
- 1 large egg
- 1/2 c. + 1 tablespoon maple syrup
- 1 cup mashed ripe banana
- 1/4 cup nondairy milk I use cashew or almond.
- 3/4 cup walnuts divided
- Turbinado sugar optional
Preheat oven to 325 F. Line a 12-cup muffin tin. Set aside.
In a medium bowl, whisk together, flour, baking powder, salt, and cinnamon.
In a separate large bowl, whisk coconut oil, egg, maple syrup, banana, and milk together until well-combined.
Whisk dry ingredients into wet until just combined.
Add 1/2 cup walnuts, and stir in.
Divide batter among prepared muffin cups.
Sprinkle with remaining 1/4 cup walnuts and turbinado sugar, if using.
Bake for 18-25 minutes, or until tops spring back when lightly pressed.
Let muffins cool 5 minutes in pan before removing.
*Spelt flour cannot be subbed in this recipe.
Adapted from A New Way to Bake: Classic Recipes Updated with Better-forYou Ingredients from the Modern Pantry.