Banana Chocolate Chip Muffins with Spelt Flour
Soft, fluffy, with gooey chocolate, these banana chocolate chip muffins with spelt flour are perfect for snacks, breakfast, or a little sweet treat!
Why You Will Love This Spelt Recipe
You will love these spelt banana chocolate chip muffins because they are make with 100% whole grains and sweetened with maple syrup instead of sugar. However, they are not dense or dry. Instead, they are light, fluffy, and soft with pockets of gooey chocolate.
This healthy yet delicious treat will become a favorite for the whole family!
What is Spelt?
Spelt is a wonderful whole grain that supports healthy digestion, blood circulation, bone health, hormone health, the immune system and more!
Fresh milled spelt flour absorbs less liquid than other whole grains. When adjusting a recipe to use spelt flour, mill 160 g of spelt wheat berries for every 1 cup of regular flour.
Before You Begin
This recipe works best with bananas that have turned brown and softened. Older bananas will produce the strongest banana flavor in your muffins.
Fresh bananas will work in this recipe, but the flavor will be more mild.
Spelt Banana Chocolate Chip Muffins
Course: Snacks, BreakfastDifficulty: Easy12
muffins15
minutes20
minutesSoft, fluffy, with gooey chocolate, these banana chocolate chip muffins with spelt flour are perfect for snacks, breakfast, or a little sweet treat!
More About Spelt Flour
– High in fiber
– Supports healthy circulation, hormones, and bone health
– Absorbs less liquid than other flours
– 160 g spelt for every 1 cup of regular flour
Before You Begin
– Brown, soft bananas (older) will provide a stronger flavor in the muffins.
What To Serve With
– Glass of milk
– Scrambled eggs
– Fruit
Other Fresh Milled Recipes
– Strawberry Chocolate Chip Mini Muffins
– Fresh Milled Belgian Waffles
– Fresh Milled Pancake Recipe
Ingredients
320 g spelt (BEFORE milling)
1 tsp baking soda
1/2 tsp salt
1 stick melted butter
1/2 c pure maple syrup
2 bananas
1/2 buttermilk
1 tsp vanilla
1 cup chocolate chips
Directions
- First, weigh the spelt berries and mill the flour.
- Then, add the baking soda and salt to the flour and mix until combined.
- In a blender, combine the melted butter, maple syrup, bananas, buttermilk, and vanilla.
- Blend until the mixture is smooth and creamy.
- Pour the blended banana mixture in with the dry ingredients and mix gently until the batter is fully combined.
- Add a cup of chocolate chips to the batter and mix.
- Grease the muffin tin by spreading softened butter around the bottom and sides of each cup or use muffin liners.
- Scoop the batter into each muffin tin.
- Bake at 350 F for 20-25 minutes until the muffins are golden brown and a toothpick comes out clean.
Tips for Best Results
- Mash the bananas with a fork if you prefer banana chunks in the muffins.
- Store in an airtight container at room temperature for a week.
- Freeze muffins in an airtight container for up to 6 months.
Ingredients
- Spelt
- Baking Soda
- Salt
- Butter
- Pure Maple Syrup
- Bananas
- Buttermilk
- Vanilla
- Chocolate Chips
Equipment
- Blender
- Mixing bowl
- Spatula
- Muffin tin
How to Make Banana Chocolate Chip Muffins
- First, weigh the spelt berries and mill the flour. Add the baking soda and salt to the flour and mix until combined.
- In a blender, combine the melted butter, maple syrup, bananas, buttermilk, and vanilla. Blend until the mixture is smooth and creamy. If you prefer more banana texture in your muffins, roughly mash the bananas with a fork instead and whisk the wet ingredients.
- Pour the blended banana mixture in with the dry ingredients and mix gently until the batter is fully combined. Do not over mix.
- Add a cup of chocolate chips to the batter and mix. You can also substitute the chocolate chips for nuts or dried fruit.
- Grease the muffin tin by spreading softened butter around the bottom and sides of each cup or use muffin liners. Scoop the batter into each muffin tin.
- Bake at 350 F for 20-25 minutes until the muffins are golden brown and a toothpick comes out clean.
Storage
- Once the muffins are completely cooled, store them in an airtight container on the counter for up to a week.
- These muffins can also be stored in the freezer in an airtight container for up to 6 months.
FAQ
Can I use soft white wheat flour instead of spelt? Yes! But adjust the wheat measurement to 260 grams of soft white wheat before milling.
Does it matter whether I use a brown banana or a fresh one? Yes and no. Either type of banana will work, but an older banana will produce a stronger banana flavor in the muffin compared to a fresh banana.
Can I ferment this dough before baking it? Yes! Because the batter contains buttermilk, you can prepare the batter and let it sit in the fridge for 12-24 hours before baking to allow for fermentation.
These soft and fluffy spelt banana chocolate chip muffins are the perfect snack on the go or breakfast addition. This will become your favorite spelt recipe!
