My love of baked goods for breakfast will not stop in 2015. Danish pastries, muffins and croissant are among my faves.
I’ve recently found a new love in the form of spelt muffins. I think spelt flour is under-used in baking these days – it is so versatile and has a wonderfully nutty flavour, perfect for denser bakes such as bread and muffins.
My last breakfast of 2014 were these banana + chocolate spelt muffins. They are great as they are more dense than your standard Starbucks muffins but are still wonderfully moist and soft. Packed with bananas and honey, a winning breakfast combination, with the added bonus of chocolate as an extra treat. These are great for making ahead of time; do you like the idea of having something nice for breakfast and don’t have the time to do so? Ever feel like everyone these days are posting pictures of their fruit and syrup-slathered waffles whilst you are crying in your breakfast cereal?
These are the answer to your (breakfast) problems.
Banana + chocolate spelt breakfast muffins.
Makes 12 muffins.
Calories: 202 (use as a guideline only)
Tweaked from this recipe.
2 cups spelt flour
¼ cup cocoa powder
¼ cup good quality, dark chococolate chunks
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup clear honey
3 tbsp olive oil
½ cup plain Greek yoghurt
3 very ripe bananas
1. Preheat your oven to Gas Mark 4/180 C.
2. Mash your bananas. Set aside.
3. Using two mixing bowls: put all the dry ingredients together in one bowl and all the wet ingredients (including the mashed bananas) in another.
4. Mix each bowl well. Pour the wet ingredients into the bowl containing the dry mix. Mix well.
5. Pour the mixture into muffin cases, up to 3/4 full.
6. Bake for 20-25 minutes or until a skewer comes out clean when testing.
Other great combinations to try are: banana and cinnamon, banana and blueberry and also coconut and berry spelt muffins.
The muffins are best served warm with a dollop of yoghurt and some fruit to accompany your breakfast. Enjoy!