Bamboo Magazine :: Banana Blueberry Spelt Muffins | the modern eco magazine for an urban green lifestyle

Banana Blueberry Spelt Muffins

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Using spelt flour instead of whole wheat gives these muffins more depth in flavour, and loads them with fibre and protein. The added ripe bananas provide natural sweetness, creating moist, tender and delicious muffins.

Ingredients:

1+1/2 cups organic spelt flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp sea salt
2 to 3 ripe bananas
1/2 cup rice milk
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/3 cup applesauce + 1 tbsp ground flax
1 cup blueberries or chocolate chips

Directions:

Preheat oven to 350°F (175°C)

1. Place dry ingredients into a large bowl. Mix wet ingredients into dry, folding slowly, mixing until there are no lumps remaining.
2. Stir in blueberries or chocolate chips.
3. Drop by spoonfuls into oiled muffin trays, or pour batter into a loaf pan.
4. Muffins: bake for 20 minutes. Loaf: bake for 30 to 40 minutes.

These muffins make a great breakfast, snack or dessert, and they can be frozen for up to 4 months to be enjoyed
at a later date.

photographer: Joseph Saraceno | art direction: Pencil

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Marni Wasserman

Marni is Bamboo’s recipe queen who loves to eat and experience food and all of its nutritious wonders. She also loves sharing her knowledge about food through teaching, cooking, consulting, writing, demonstration and creating. For Marni, life is all about food and giving people a reason to eat food that is healthy, fresh and delicious. That’s what Marni lives for, and why we love her.
www.marniwasserman.com

Banana Blueberry Spelt Muffins

Using spelt flour instead of whole wheat gives these muffins more depth in flavour, and loads them with fibre and protein. The added ripe bananas provide natural sweetness, creating moist, tender and delicious muffins.

Ingredients:

1+1/2 cups organic spelt flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp sea salt
2 to 3 ripe bananas
1/2 cup rice milk
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/3 cup applesauce + 1 tbsp ground flax
1 cup blueberries or chocolate chips

Directions:

Preheat oven to 350°F (175°C)

These muffins make a great breakfast, snack or dessert, and they can be frozen for up to 4 months to be enjoyed
at a later date.

photographer: Joseph Saraceno | art direction: Pencil

This will also interest you:

Marni Wasserman

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Banana Blueberry Spelt Muffins

Using spelt flour instead of whole wheat gives these muffins more depth in flavour, and loads them with fibre and protein. The added ripe bananas provide natural sweetness, creating moist, tender and delicious muffins.

Ingredients:

1+1/2 cups organic spelt flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp cinnamon 1/2 tsp sea salt 2 to 3 ripe bananas 1/2 cup rice milk 1/4 cup coconut oil, melted 1/4 cup maple syrup 1/3 cup applesauce + 1 tbsp ground flax 1 cup blueberries or chocolate chips

Directions:

Preheat oven to 350°F (175°C)

These muffins make a great breakfast, snack or dessert, and they can be frozen for up to 4 months to be enjoyed at a later date.

photographer: Joseph Saraceno | art direction: Pencil

This will also interest you:

Marni Wasserman

get bamboo delivered

Find

1+1/2 cups organic spelt flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp sea salt
2 to 3 ripe bananas
1/2 cup rice milk
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/3 cup applesauce + 1 tbsp ground flax
1 cup blueberries or chocolate chips

These muffins make a great breakfast, snack or dessert, and they can be frozen for up to 4 months to be enjoyed
at a later date.