Thursday, March 3, 2011

Blueberry Banana Spelt Muffins

                                                                           

Spelt is a high protein, fibre-rich grain that has gorgeous baking properties: light, soft and silky.

A cousin of wheat, spelt contains a larger variety of nutrients than wheat, including more protein.  Spelt is generally regarded as easier to digest, making it a more popular choice for those who experience digestive difficulties from wheat.

Blueberry Banana Spelt Muffins:
  • 1 egg, lightly beaten
  • ½ cup milk (or milk substitute)
  • 1/4 cup olive oil
  • 1 tsp. vanilla
  • 2 large ripe bananas, mashed
  • 2 cups fresh blueberries
  • 2 cups minus 2 Tbsp whole spelt flour*
  • 2 Tbsp ground chia seed (or flax)*
  • 1 tsp. baking soda
  • 1/3 cup brown sugar
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Preheat oven to 375F

In a large bowl, combine: egg, milk, oil, vanilla and mashed banana, mixing well.  In a separate bowl, combine: flour, seeds, sugar and baking soda and gently add in 1 cup of fresh blueberries.

Stir dry ingredients into wet ingredients, mixing only until combined.  Spoon into a nonstick muffin tin and divide remaining blueberries on top of batter (dropping them here and there).

Bake for 22-25 minutes or until firm to touch.  Makes 12 muffins.

*Spelt flour and chia seed are available at health food stores

Akkk!  My dog just stole one from the counter while I was blogging!!

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Photo by Trinity Nutrition

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