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Banana apple spelt muffins

Banana apple spelt muffins

 

 

These apple banana spelt muffins are a great hit in this house!

They never take long to mysteriously disappear from our kitchen and are highly appreciated by all three of my children, their friends, friends of their friends, and any visitors passing through our house.

I usually make a double batch and freeze half of them for later. 

Now, you might have noticed there are already quite a few muffin recipes on this blog, like these apple muffins, which are sugar-free, dairy-free, and gluten-free, making them perfect for anyone with special dietary needs. But also these egg-free chia apple muffins for people with an egg intolerance or strictly avoiding any kind of sugar, or these very simple flourless pecan muffins which are also suitable for anyone avoiding gluten and dairy. 

So why add yet another recipe of healthy muffins? 

Because... 

Happiness tastes like muffins! And a health food blog cannot feature too many muffin recipes, right? 

And also because these apple banana muffins are equally delicious, simple to make, and probably a bit more chewy thanks to the gluten it contains. Because indeed, spelt flour is not gluten-free, but it contains less of it than wheat flour. 

If you don't have any spelt flour you can easily substitute it for wheat flour. But in both cases, I highly recommend using whole flour for a more "whole foods" approach. 

We love these apple banana spelt muffins because they are:

  • Dairy-free

  • Egg-free
  • Healthy

  • Fiber-rich (if using whole flour)

  • Easy to make

  • Delicious

 

These apple-banana spelt muffins are inspired by Deliciously Ella's cookbook, but contain far less sugar than hers. You can watch the video recipe here

Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

Makes about 12 muffins  

2 red apples, one peeled and cubed, one sliced
3 overripe bananas, mashed
3.5 tbsp. canned coconut milk*
3 tbsp. coconut oil, melted
2 cups** (230g) whole spelt flour (or whole wheat flour)
1/2 cup (70g) coconut sugar
1 tsp. sodium bicarbonate
1/2 tsp. baking powder
1 tsp. cinnamon

*Store leftover in the fridge and use in a smoothie, this slow cooked chicken curry, or this super quick and easy salmon recipe with a creamy coconut sauce.  

**Unless stated differently, my recipes are measured with US measuring cups like these ones


Directions

1

Preheat the oven to 180°C or 356°F and grease a muffin tray with coconut oil (unless you're using a silicone tray).

2

Peel and core one apple and cut into cubes.
Core the other one and slice.
Peel and mash the bananas.
Set aside.

3

In a large bowl, mix the dry ingredients (spelt flour, coconut sugar, baking soda, baking powder, cinnamon).

4

In another bowl, mix the mashed bananas, coconut milk, and melted coconut oil.

5

Now mix the wet and dry ingredients, and stir in the apple cubes. The batter will be quite thick, but that's fine.

6

Fill your muffin tray with the batter, and top each muffin with 2-3 slices of apple (in the picture I didn't do this, but I recommend because it looks really nice).

7

Bake for about 20 minutes until golden brown and allow to cool for at least 10 minutes.

8

Store in an airtight container for 4-5 days, or freeze for up to 6 months.

 

Ingredients

 2 red apples, one peeled and cubed, one sliced
 3 overripe bananas, mashed
 3.5 tbsp. canned coconut milk*
 3 tbsp. coconut oil, melted
 2 cups** (230g) whole spelt flour (or whole wheat flour)
 1/2 cup (70g) coconut sugar
 1 tsp. sodium bicarbonate
 1/2 tsp. baking powder
 1 tsp. cinnamon

Directions

1

Preheat the oven to 180°C or 356°F and grease a muffin tray with coconut oil (unless you're using a silicone tray).

2

Peel and core one apple and cut into cubes.
Core the other one and slice.
Peel and mash the bananas.
Set aside.

3

In a large bowl, mix the dry ingredients (spelt flour, coconut sugar, baking soda, baking powder, cinnamon).

4

In another bowl, mix the mashed bananas, coconut milk, and melted coconut oil.

5

Now mix the wet and dry ingredients, and stir in the apple cubes. The batter will be quite thick, but that's fine.

6

Fill your muffin tray with the batter, and top each muffin with 2-3 slices of apple (in the picture I didn't do this, but I recommend because it looks really nice).

7

Bake for about 20 minutes until golden brown and allow to cool for at least 10 minutes.

8

Store in an airtight container for 4-5 days, or freeze for up to 6 months.

Banana Apple Spelt Muffins

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