These are so moist and so delicious I could eat the entire batch; which is why the recipe only makes six (and to be honest I usually make seven, but you can make six larger muffins for sure, just bake them about a minute longer). If you haven’t used light spelt flour in your baking I encourage you to give it a go. It has a really low gluten content and makes light, fluffy delicious stuff that is pretty healthy. Read more about the magic of spelt here.

I believe subbing the cup of spelt flour with your favorite GF flour blend for baking would work just great. I’ll give it a try shortly and will report back. Until then, I’ll be enjoying these (warm and with a smear of Earth Balance for good measure) with my morning coffee.

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banana chocolate chip muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
wet:
  • 2 ripe bananas, mashed fully (3/4 cup total)
  • ½ t vanilla extract
  • ¼ cup coconut oil (or other neutral oil of choice)
  • ¼ cup plant-based milk (I like plain, unsweetened almond milk)
  • ¼ cup turbinado (or other dry, unprocessed sugar)
dry
  • 1 cup light spelt flour
  • ½ cup almond flour (sometimes called almond meal)
  • 1 t baking powder
  • 1 t baking soda
  • ¼ t salt
  • ½ cup chocolate chips (optional)
Instructions
  1. Preheat your oven to 350 and be sure you have a rack in the center.
  2. Spray a muffin tin with neutral oil.
  3. In a large bowl, mash the banana and then add milk, oil, extract, and sugar and beat with a whisk until very well combined and not many banana lumps are left.
  4. Toss all dry ingredients except for chocolate chips on top and stir mixture with a fork until combined (don’t over mix it).
  5. Fold in chocolate chips.
  6. Fill 6 or 7 muffin cups with about ¼ cup batter each (until cup is full).
  7. Bake on center rack for 20 minutes, or until a toothpick in the center of a muffin comes out clean.
  8. Cool for 5 minutes in the pan, then cool the rest of the way on a rack.
  9. Enjoy warm for a real treat (room temperature is also nice). Store in an air-tight container for 2-3 days at room temperature.