Chocolate Banana Bread Spelt Muffins

Vegan, soy-free

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These chocolate banana bread muffins are low in fat and filled with good for you ingredients like spelt flour, coconut oil, walnuts, cocoa powder, and more. Despite being made with spelt flour, they still rise nicely and are wheat-free to boot. With Valentine's Day coming up, these muffins would make a healthy addition to a special breakfast.

Yield
12 muffins
Prep Time
15 Minutes
Cook time
18 Minutes
Total Time
33 Minutes

Ingredients:

  • 1/2 cup walnuts, chopped and toasted if preferred
  • 1.5 cups light spelt flour
  • 1/3 cup cocoa powder, sifted
  • 1 tsp baking soda
  • 1/2 tsp kosher salt, to taste
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup mashed ripe bananas (about 2 large or 3 small)
  • 1/2 cup coconut sugar (or granulated sweetener of choice)
  • 1 tablespoon pure vanilla extract (yes, a full tablespoon)
  • 2 tablespoons coconut oil, melted

Directions:

  1. Chop walnuts and toast if desired (bake for about 10 minutes at 300F). Set aside.
  2. Preheat oven to 350F and grease a muffin tin.
  3. In a large bowl, whisk together the dry ingredients (flour, cocoa powder, baking soda, salt).
  4. In a small bowl, stir together the almond milk and apple cider vinegar. Set aside for a couple minutes to curdle.
  5. In a medium bowl, mash the banana and measure out 1 cup.
  6. Stir in the milk mixture, sugar, vanilla, and melted coconut oil into the mashed banana.
  7. Immediately, pour the wet mixture over the dry mixture and stir until just combined. Be careful not to overmix as it can result in dense muffins.
  8. Fold in the walnuts just briefly.
  9. Fill each muffin tin 3/4 of the way full with the batter.
  10. Bake for 18-20 minutes at 350F, or until a toothpick comes out clean.
  11. Pace muffin tin on a cooling rack for 5-10 minutes.
  12. Now, carefully lift out muffins using a knife around the edge to loosen. Cool muffins on a rack for another 10-15 minutes.

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