Yummy Spelt Muffins with Bananas and Blueberries
We are hearing more and more about how much wheat has been genetically messed with, to the point where it barely resembles the original plant. Add to this the practice of dousing it with chemicals to keep it pest-free…it is enough to make you fear what will happen to us a few generations down the road. Thankfully, there are organic options available to get away from the chemicals, and I have recently discovered that “ancient” grain, spelt. Spelt, from what I understand, is not gluten-free as it is a “cousin” of wheat, but has less than wheat. It has (from what I have read) managed to avoid the large-scale genetic modifications that wheat has been subjected to. It is also apparently interchangeable with wheat in baking – however, I think bread would be a bit tricky as it requires gluten to get the chewiness, I have not tried baking bread with spelt although I know it can be done. It is, as I have found, perfect for muffins.
Swtiching out the dairy milk for soy or almond milk would make this a dairy-free recipe.
A local bakery makes absolutely delicious banana-blueberry-spelt muffins. They are such a treat, but a bit expensive to indulge in on a daily basis! I started experimenting with muffin recipes I found on line, made a couple of combinations and modifications to the ones I liked, and came up with this one. They remain moist and tasty, even when they are day-old (or older!). This recipe made 12 decent-sized muffins.
2 cups spelt flour
2 tbsp. toasted ground flax seed
1-1/2 tsp. baking soda
1/2 tsp. baking powder
2/3 to 1 cup brown sugar or date sugar (do not use less than 2/3 cup – the original recipes used the full cup of sugar but I found it could be successfully reduced)
1/3 cup vegetable oil
1 cup milk (or unsweetened non-dairy if preferred)
2 large, ripe bananas, mashed
1 tsp. vanilla
1 cup blueberries (you could use nectarines/peaches or other berries if no blueberries)
Combine dry ingredients in large bowl. Combine wet ingredients and mashed bananas (not berries) in measuring jug or small bowl. Pour into dry ingredients, stir gently until almost mixed (don’t worry about lumps) and fold in the berries. Stir gently a couple more times, until all ingredients are combined.
Distribute batter evenly into regular-sized paper-lined baking cups in muffin tin. Cups will be quite full.
Bake at 350 degrees for 20-25 minutes or until lightly golden and tops “bounce back” when pressed very lightly with fingertip. Cool on rack, and enjoy 🙂