Blueberry Banana Spelt Muffins

Thank you to my friend, Kenan, for passing on this yummy muffin recipe!  I've made blueberry banana muffins before, but these are a bit more hardy and a tad more healthy.  I made a few changes based on what I had since I didn't need them to stay soy-free or vegan.  My kids have been grateful for these muffins as after-school snacks this week!


2 medium bananas, mashed
3/4 cup plus 2 Tbsp milk
1 tsp apple cider vinegar
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups light spelt flour
3 Tbsp sugar
2 tsp baking powder
1 tsp baking spice (or cinnamon)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chopped walnuts
1 cup frozen blueberries

Preheat oven to 350F and grease a muffin tin.

Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. Stir in coconut oil.  Set aside.

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).

Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.  Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.

Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will seem very full, but this is normal!)  Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes.  Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.