Hello and Happy Wednesday!
I received some requests to share the Blueberry/Banana muffin recipe that I made for my son’s 2 birthday. I was never into baking things too much. Simply because if I bake a cake, my husband eats one slice, my son barely eats one and I eat the rest. 🙂 No…. well not exactly like that but you get the point. I like to eat one slice of cake and not have this thing sit on my counter and stare at me every time I enter the kitchen. “Eat me… Eat me…. I know you want me!” Ahem…. So baking is usually not on my agenda. But I bought this small muffin tray for six big muffins a long time ago and thought it would be nice to use it once in a while. Plus, six muffins are okay for the waistline. Or four, if my husband and son eat one each. I always loved spelt and so does my son aka the picky eater. These muffins are tasty, hearty and wholesome! My son and I spend almost every afternoon at the beach; unless it is raining cats and dogs. So we love to take muffins with us as an afternoon treat.
Daniela Henry
Serves 12
Serving Size: Eat them all !
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1.5 cups spelt flour
- 2/3 cups brown sugar
- 1/3 cups coconut oil
- 3 ripe bananas
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 cups fresh or frozen blueberries
- 1 egg
- 1 teaspoon salt
Instructions
- INSTRUCTIONS
- Preheat oven to 375C and line 6 cup muffin pan with muffin cups
- FOR THE BATTER
- In a bowl, mash bananas with fork. Add brown sugar, coconut oil, and egg. Stir.
- In separate bowl, combine flour, baking soda, baking powder and salt. Gradually stir into wet mixture; 2-3 spoons at a time. Batter should be thick but moist.
- Transfer batter to lined muffin pan using approx. 1/4 cup measure. Bake for 20 minutes or until golden brown.
Notes
I only used half of the amount for my six muffins and froze the rest of the dough. Defrost it and use anytime 😀
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