If you’re like me, you may have had difficulty finding a truly tasty, some-what healthy breakfast muffin. This is the recipe you’ve been looking for! With whole grain spelt flour, bananas and walnuts, these pack a nutritional punch without sacrificing taste or texture. They are spongy, super moist, flavorful and the combination of chocolate and banana is divine. Eat them right out of the oven or freeze a bunch for a quick snack on the go.
Preheat the oven to 350 F.
Using a small bowl and a potato masher, mash the 3 bananas well . Set aside.
In a large bowl, whisk together your 2 flours, baking soda and salt. Set aside.
In a medium bowl, mix your sugar and oil well and then add the water and vanilla. Mix again and then add your bananas stirring until well combined.
Add your wet mix to your dry mix and stir just until mixed. Add your chocolate chips and walnuts and lightly mix again.
Add mix to prelined muffin tin.
Bake for about 30 minutes or until toothpick inserted in centre comes out clean or with a few crumbs attached.
Should make 12 regular size muffins or 8 jumbo sized.
- 3 ripe bananas, mashed
- 1⅓ cup all purpose flour
- ⅔ cup spelt flour
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ⅓ cup organic canola oil
- ¼ cup water
- 1 tsp vanilla
- ¾ cup chocolate chips
- ¾ cup chopped walnuts
- Preheat the oven to 350 F.
- Using a small bowl and a potato masher, mash the 3 bananas well . Set aside.
- In a large bowl, whisk together your 2 flours, baking soda and salt. Set aside.
- In a medium bowl, mix your sugar and oil well and then add the water and vanilla. Mix again and then add your bananas stirring until well combined.
- Add your wet mix to your dry mix and stir just until mixed. Add your chocolate chips and walnuts and lightly mix again.
- Add mix to prelined muffin tin.
- Bake for about 30 minutes or until toothpick inserted in centre comes out clean or with a few crumbs attached.
- Should make 12 regular size muffins or 8 jumbo sized.
These are AMAZING!!!!!