Sunday, July 28, 2013

Spelt Banana Chocolate Coconut Muffins

Okay, I'll admit, "Spelt Banana Chocolate Coconut Muffins" doesn't exactly roll off the tongue. The thing is, there are so many versions of banana muffins that I had some trouble distinguishing my latest favourite from all the others.

This version calls for light spelt flour, which I use often. It's gentler on some tummies (like mine) than regular all purpose. "Wheat Belly" author Dr. William Davis says spelt, kamut, oats, amaranth and buckwheat are "evolutionary older forms of wheat." He believes that the most harmful glutens are the recent types created by geneticists. He says ancient wheat forms like spelt contain "less destructive" forms of gluten. While he recommends no gluten at all, I think some of us aren't quite ready for that yet.

I also often add chocolate chips, because just about any baked good is made better with the addition of a few chocolate chips.

So what has changed in this version? Well, first I used a bit of chocolate soy milk for an extra little boost of chocolate flavour. Then, in place of my usual light olive oil, I went for the growing-in-popularity coconut oil. Proponents say that unrefined, virgin, organic coconut oil is the healthiest oil you can use.

While 90 per cent of coconut oil's calories come from saturated fat, apparently saturated fat is not the artery clogger they said it was in the 60s. It also makes coconut oil highly resistant to oxidization at high levels of heat. So, it's great for frying and baking.

Coconut oil is free of cholesterol and trans fats and contains lauric acid, which our bodies convert into monolaurin, which some say is helpful in fighting viruses and bacteria. Plus, it gives a light, pleasant coconut taste to baked goods, like these simple muffins.

You can whip these Spelt Banana Chocolate Coconut Muffins up (faster than you can say the name) and have them in the oven when last-minute guests arrive at your door.

Spelt Banana Chocolate Coconut Muffins

by Joann MacDonald
Cook Time: 20 minutes
Keywords: bake snack breakfast vegan vegetarian banana chocolate chips coconut oil

Ingredients (12 muffins)
  • 1 1/3 cups light spelt flour
  • 1/2 cup organic sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 2 bananas
  • 1/3 cup coconut oil
  • 2 tsp vanilla extract
  • 1/3 cup non-dairy milk
  • 1/3 cup non-dairy chocolate milk

Preheat oven to 375°F. Line a muffin pan with paper cups or spray with cooking spray.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, oats and chocolate chips.

In a blender or food processor, blend together the bananas, coconut oil, vanilla extract and non-dairy milks.

Pour wet ingredients into dry ingredients and stir until just mixed.

Spoon into prepared pan. Bake for 20 minutes.

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  1. they look really good, I've bookmarked this one!

  2. They look yummy. I like using spelt flour as well, I never use normal plain flour anymore. There are so many more that are just as tasty if not more and are far better for our bodies.

    1. I agree. I rarely use plain flour either! :)

  3. Yum! These look delicious! I happen to have some too-ripe bananas in the freezer waiting to be used :-)

    And yes, chocolate chips DO make any baked good better hah

    1. I salute you, my fellow chocolate lover. ;)

  4. Those sound amazing!! I love coconut. So much.

    1. I sometimes love it, sometimes not so much. Depends what it's in! :)

  5. Yes and Yes to the whole ancient grains being better thing-- don't get me started!
    I love me a good muffin and these look scrumptious!

    1. I love muffins too. And I can no longer stand to eat the giant fluffy ones you often find in stores. Yuck.

  6. Looks super good!

    Lovely Greetings <3

  7. Just about to pop these babies out of the oven... holy CRAP they smell/look amazing/delicious/beautiful! <3

    I reduced sugar to 1/3 c and used organic Sucanat instead of just organic sugar (less processed) and added 1-2 tbsp honey to make up for the extra sugar I cut. (Honey is a lower GI sweetener than sugar).

    I also added 2 tsp flax seeds that I ground into flax meal, since our bodies don't absorb the whole flax seeds properly. Can't WAIT to take a bite.

    Thx for the recipe!! :-)

    1. Hi Brooke,

      So glad to hear you are enjoying the recipe! I use Sucanat on occasion, but I confess I have a bit of a sweet tooth and I still like my sugar. ;) I also like to use agave nectar in some recipes.

      I often add ground flax to my muffins and other baked goods too! :)

      You are most welcome!

      Thanks for letting me know that you have liked the recipe.