BANANA SPELT MUFFINS

Banana Spelt Muffins image

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

Time 45m

Yield 12

Number Of Ingredients 14

Ingredients

½ cup almond milk
½ cup coconut oil, melted
3 small bananas, mashed
2 eggs, lightly beaten
⅓ cup agave nectar
1 teaspoon vanilla extract
2 cups spelt flour
1 cup semi-sweet chocolate chips
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1 (.25 ounce) package unflavored gelatin

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