Banana Chocolate Muffins Made With Spelt And Oat Flour
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Craving a wholesome muffin recipe? Look no further, these spelt oat banana chocolate muffins check all the boxes. Using whole grain flours, mashed bananas and dark chocolate chips, you’ll cure your sweet tooth craving while giving your body healthier ingredients.
These muffins are incredibly easy to put together. If you’ve never used spelt flour before, you can usually find it in the organic section of your grocery store or buy it online.
One of my favorite tricks to make your muffins look extra delicious is to sprinkle a few chocolate chips on top of the wet muffin batter right before you put them into the oven to cook.
Now, all you need to do is bake for 15-18 minutes, and voila! Delicious muffins to enjoy throughout the week. I should also point out that you can substitute the chocolate chips with dried fruit, nuts or seeds instead – this would make an incredible breakfast muffin. Or just eat them without the chocolate chips – the banana keeps these muffins super moist and delicious so they taste great that way too.
More healthy recipes to try:
- Easy Homemade Granola
- Zucchini Orange Oat Muffins
- Oat Flour Seed Butter Brownies
- Chickpea Flour Banana Bread
- Chocolate Quinoa Energy Balls
- 1 1/2 cups spelt flour
- 1 cup rolled oats
- 1/2 cup coconut sugar (or brown sugar)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3 bananas, mashed
- 2 eggs, beaten
- 1/4 cup coconut oil or avocado oil
- 1/4 cup milk of your choice
- 1 cup 70% dark chocolate chips
- Preheat oven to 375°F. Grease a muffin tin with a little bit of coconut oil or non-stick cooking spray (or use cupcake liners).
- In a large bowl, combine spelt flour, rolled oats, coconut sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Mix together and set aside.
- In a medium bowl, mash three bananas, then add in eggs, coconut oil, and milk. Whisk everything together.
- Pour wet ingredients into dry ingredients and stir until everything comes together. Fold in the dark chocolate chips. Using a spoon, scoop the batter into each muffin tin about 3/4 full. Top each muffin with extra chocolate chips (optional).
- Bake for 15-18 minutes, or until a toothpick comes out clean when poked through the center. Remove from the oven and let cool 30 minutes. Store in an airtight container.
See more family-friendly recipes on our website: www.andianne.com
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 136mgCarbohydrates: 42gFiber: 5gSugar: 20gProtein: 6g
Please note: This nutrition information is only an estimate.
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