Wow! These muffins are amazing! I love making muffins because they are a great breakfast, snack and healthy addition to my daughters sack lunches. I made this recipe gluten-free* and soy-free. I really love using coconut oil instead of canola when I can. In my experience, it makes for a moister bread. Also, the benefits of coconut are awesome! Next time I think Im going to try to make them into jumbo muffins 🙂
* Spelt flour is a good substitute for people with a low intolerance for wheat, though people with serious wheat allergies, such as those with celiac disease, are also allergic to spelt, as it is not 100% wheat-free. If necessary, you can replace the spelt flour with a 100% gluten free baking mix (most grocery stores carry a blend for general flour replacing).
I have a bit of an addiction of downloading free cookbooks onto my kindle… And it doesn’t have to be a vegan cookbook either – veganizing recipes is fun and usually pretty easy! Yes, you could say I’m bit of a sucker for a bargain – a trait I definitely acquired from my Dad! It’s a blessing and a curse… I truly love scouring through thrift stores to seek out unique treasures to bring home! (My home is filled with such things!) And yet I am simultaneously trying to declutter! It doesn’t help matters much that I’m also a major recycler… I try to recycle everything. Like sometimes instead of throwing something out, I will try to repurpose it… this may explain the boxes and piles I have stashed away that I often pretend are invisible! Overall, I see my recycling efforts as positive. A lot of good things have come from my repurposing! 🙂
The base of this recipe came from one of the free kindle books I got called ‘Smart School Time Recipes’. The original recipe was from ‘Andrea at Bakerymanis.wordpress’, to give credit where it is due, though I did end up altering it quite a bit.
I found these adorable Snoopy cupcake liners at Michaels Craft Store!
Banana Coconut Spelt Muffins
- 2 cups whole spelt flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/2 cup toasted coconut flakes (I used shredded coconut and browned it in a skillet – watch carefully, it browns quickly!)
- 1 cup mashed banana (this was about 1 1/2 bananas)
- 1/2 cup coconut oil
- 1/2 cup sucanat or brown sugar (I used light brown sugar)
- 1/4 cup soy milk + 1 tsp cider vinegar (I used almond milk)
- Topping: 1/3 coconut flakes + 2 tbsp. turbinado sugar (I subbed brown sugar because I just happened to be out of turbinado! It turned out awesome!)
1) Preheat oven to 350. Grease 12 muffin cups or line with baking cups.
2) Mix dry ingredients (flour, baking soda, cinnamon, nutmeg, salt & toasted coconut) and set aside.
Toasting the coconut is easy!
3) Peel the bananas and mash gently into measuring cup to make 1 cup. Blend in a food processor along with the oil, sugar, non-dairy milk + vinegar. Blend until smooth.
4) Add wet to dry and mix. (The great thing about baking with spelt is you don’t have to worry about over-mixing as you do with gluten-filled flours!) Fill muffin tins equally with batter and distribute topping evenly among the 12 muffins.
5) Bake 23-25 minutes until they start to turn golden brown on top. Let cool for several minutes… then DEVOUR!!!
I love me some muffins!