Spelt Muffins Food
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.
Provided by Shrimp Toast
Categories Banana Muffins
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
- Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
- 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.
- 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.
Nutrition Facts : Calories 282 calories, Carbohydrate 36.8 g, Cholesterol 27.3 mg, Fat 14.4 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 10.7 g, Sodium 249.6 mg, Sugar 18.9 g
SPELT MUFFINS
Tasty and healthful. They're very moist and will change your opinion about spelt! I often change the fruit I add to this recipe, depending upon what I have. Shredded carrot and raisin is a great combo, or crystalized ginger and pear, or apple walnut, etc. Recipe works well without the banana, too.
Provided by Veggie LuvR
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Mix all dry ingredients together in a large bowl.
- Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
- Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
- Combine the fruit and nuts with the batter.
- Fill oiled muffin cups 3/4 full.
- Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.
Nutrition Facts : Calories 89.5, Fat 2, SaturatedFat 0.5, Cholesterol 31.6, Sodium 158, Carbohydrate 17, Fiber 1.3, Sugar 13.7, Protein 2.2
OAT BRAN SPELT MUFFINS
The original recipe came from the box of a Hodgson Oatbran box, but I have swapped and adjusted measurements and added to it to form my own unique recipe. I use spelt flour, because it is a lighter wheat and my husband has an intolerance for regular whole wheat. I use gluten free baking powder. I have added an extra 1/2 cup apple sauce and use 1 egg instead of 2. I have added minced prunes.
Provided by mcnamarj
Categories Quick Breads
Time 25m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients, then add the rest and bake for 15 minutes at 400 degrees.
Nutrition Facts : Calories 118.5, Fat 6, SaturatedFat 0.6, Cholesterol 17.6, Sodium 307.6, Carbohydrate 19, Fiber 2.8, Sugar 5.6, Protein 2.8
CHOCOLATE SPELT MUFFINS
These chocolate spelt muffins are so easy, light, and fluffy! Frost with your favorite frosting when cool.
Provided by andreaheidi
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper or foil liners.
- Sift flour, cocoa, baking powder, baking soda, and salt together in a bowl.
- Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating in between additions. Stir in vanilla extract. Add flour mixture alternately with coconut milk; beat well. Fold in chocolate chips. Fill the prepared muffins cups 3/4-full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 46.9 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 9.7 g, Sodium 149 mg, Sugar 33.2 g
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