This recipe has been my standby muffin recipe for the past 5+ years and it is one of those recipes that I don’t need to pull out my recipe book to prepare, it’s burned into the brain! In fact, I often have these muffins prepped and ready to go into the oven in the time that it takes to preheat! (And while I feel like this is a worthy feat, it may not actually be that amazing. I say celebrate the small victories!)

These muffins are refined sugar free, with the sweetness coming from really ripe bananas and the chocolate chips, which is sweet enough to satisfy most. I personally love these muffins, as do my kids, it is hands down their favourite kind of muffin.

I love using spelt flour because it is higher in protein and has four times the amount of fibre compared to all purpose flour. This is so important because fibre is king for helping slow down the breakdown of food into glucose, the basic sugar units our body uses for energy. Highly refined baked goods turn to glucose readily and can cause a spike in blood sugar, triggering insulin release and potentially a blood sugar crash later, when too much insulin pushes the sugar out of the blood tipping the balance the other direction. This spike and crash creates a rollercoaster effect on your blood sugar balance and can leave you feeling on edge and irritable.

Spelt flour helps provide fibre to slow down the release of sugar in the blood but adding nut or seed butter to final baked good provides even more protein and fibre to really make the process of breaking down this snack a more stable blood sugar experience (tastier too).

All that to say – try these muffins! They are vegan, aka a great option if you have run out of eggs, and they are wheat free as well. I hope you enjoy them!

Spelt Banana Chocolate Chip Muffins

Author: Alyssa
Total Time: 25 minutes
Yield: 12 1x
Diet: Vegan

Print Recipe

Description

Wonderfully moist and delicious muffins – the perfect way to use up those overripe bananas!

Ingredients

Scale

3 bananas, very ripe
1/3 cup applesauce (or 1 single serve container)
1 tbsp molasses
1/4 cup avocado oil
2 cups spelt flour
1/4 cup coconut sugar (optional)
1 tsp baking soda
1 tsp cinnamon
Pinch of sea salt
1/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees F, line a muffin tin with parchment or grease with coconut oil.
In a large bowl, mix together the flour, cinnamon, salt and baking soda. Set aside.
In a medium bowl, beat or mash the bananas until they are the consistency of applesauce. Add the applesauce, molasses, oil and coconut sugar (if using) to the bananas and mix well.
Add the banana mixture to the dry ingredients and mix just until combined, then fold in the chocolate chips.
Spoon batter into muffin tins, filling until approximately 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for at least 10 minutes in the pan before moving to a cooling rack.