Spelt Flour Banana Chocolate Chip Muffins
- Rose Huxford
- May 19
- 3 min read
My Spelt Flour Banana Chocolate Chip Muffins are a tasty treat at any time of the day. The blend of banana and chocolate creates a delightful flavor duo. These muffins are free from dairy, eggs, and oil, and are packed with vitamins and minerals. The spelt flour adds fiber, aiding in satiety.
For my Spelt Flour Banana Chocolate Chip Muffins, I chose spelt flour over all-purpose or whole wheat flour. Spelt is a versatile wheat rich in nutrients, including protein, iron, manganese, magnesium, and B vitamins. It is high in carbohydrates but also in dietary fiber, which promotes healthy digestion by enhancing nutrient absorption and alleviating issues like constipation and bloating. Spelt has one of the highest fiber contents among wheat varieties.
Spelt Flour Banana Chocolate Chip Muffins
Yields: 16-18 muffins
Pre-heat oven: 375 degrees
Prep-time: 5 minutes
Bake-time: 20-22 minutes
Equipment: Muffin pan(s), muffin liners, 2 large mixing bowls, 1 small bowl, potato masher, cutting board, chopping knife, liquid measuring cup, measuring spoons, measuring cup, spatula, whisk, ice cream scooper, cooling rack.
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Ingredients
3 ripe bananas
1 cup almond milk, or any non-dairy milk
3 tsp apple cider vinegar
1 tbsp chia seeds
3 tbsp water
3/4 cup real maple syrup
1/2 tsp pure almond extract
1 tsp pure vanilla extract
1/4 cup date sugar
2 cups spelt flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 tbsp hemp seeds
1/2 cup quick oats, or regular old fashioned oats
1/2 cup chopped walnuts (optional)
1 cup chocolate chips (I use oat milk)
70% chocolate bar, cut into chunks
Directions
Pre-heat the oven to 375 degrees F.
Line your muffin pan(s) with muffin liners, and set it aside.
Cut your chocolate bar into pieces; aim for medium to small sizes rather than large chunks.
To make your chia egg, combine 1 tablespoon of chia seeds with 3 tablespoons of water in a small bowl. Stir the mixture and let it rest for a few minutes. Stir once more to ensure all the chia seeds are well mixed. Allow it to sit again until it reaches a gel-like consistency.
To make your "buttermilk," mix almond milk with apple cider vinegar, lemon juice, or white vinegar. Stir the mixture and allow it to rest for approximately 5 minutes.
In a large mixing bowl, mash the bananas with a potato masher or fork until they have a creamy texture. Next, add the maple syrup, date sugar, almond extract, vanilla extract, buttermilk, and chia egg. Whisk everything together until thoroughly combined.
In another large mixing bowl, use a spatula to blend the spelt flour, baking soda, baking powder, salt, hemp seeds, oats, walnuts, chocolate chips and 3/4 of the chopped chocolate bar. Make a well in the center.
Pour your wet mixture into your dry mixture. Use the spatula to blend all of the ingredients together. Avoid over mixing.
Use an ice cream scooper to scoop the batter into your prepared muffin pan(s).
Add additional chocolate chunk bits as toppings. *Note: you can break the larger pieces into smaller ones to ensure an even distribution of chocolate chunks on top of your muffins before baking.
Bake for about 20-22 minutes, or until your muffins are golden brown and a tooth pick comes out clean.
Allow the muffins to cool for a few minutes in the pan before transferring to the cooling rack.
Enjoy right away, or store in an airtight container for up to 4 days, or in a freezer bag for about a month.
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