You know by now that I like to bake with wholemeal spelt. Spelt has 30% more protein than whole meal flour. So, it is good for you! These breakfast muffins contain wholemeal spelt flour, baking powder, 3 very ripe bananas, coconut milk, shredded unsweetened coconut, canola oil, cane sugar, cinnamon & vanilla extract. These are yummy moist muffins.When I eat one, I am not hungry for 3 + 1/2 hours! Printable recipe here! Recipe: For 13 + 1/2 large muffins Ingredients: 180 gr wholemeal spelt flour 3 large very ripe bananas, peeled & finely mashed with a fork 2 teaspoons of ground cinnamon 2 teaspoons of baking powder 1 teaspoon of vanilla extract ( I use home-made vanilla extract ) 80 ml of canola oil 240 ml of coconut milk 150 gr of shredded unsweetened coconut 100 gr of raw, cane sugar Method: 1. Preheat the oven to 190°C ( 374 F) for about 10 minutes. 2. Take a large bowl & add the spelt flour, cinnamon, baking powder. Mix well. 3. In another bowl add the mashed up bananas, the coconut milk, the canola oil, the vanilla & the sugar. Mix well with a wooden spoon. 4. Add to the bowl with the dry ingredients. Mix until just joined. 5. Fold in the shredded unsweetened coconut. I use flower pattern silicon baking mats, so I don’t have to grease my filling holes. Fill for 3/4 & place onto a baking sheet in the center of the oven & bake for about 20 minutes until golden & cooked trough. Test with a sewing pin. Take out of the oven & place the silicon mats on a wire rack to cool down a bit. Leave the muffins inside the silicon mats for about 5 minutes, then take them out & turn them over so that the top of your muffin looks as a flower pattern. Place them on a wire rack to cool down completely. The flower muffins will shine a bit on top. That is typical for silicon baking. 6. When cool, store in a cookie box. Enjoy with a good cup of fresh coffee! Stay Tuned! If you liked this post & want more of them, join 1,344 email followers! Subscribe by email! It is free!Follow me on Facebook too!
Sophies Foodie Files
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