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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 12 servings The following items or measurements are not included below: spelt flour |
||
| Calories 89 | ||
| Calories from Fat 18 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 157mg | 6% | |
| Potassium 102mg | 2% | |
| Total Carbohydrate 16.9g | 5% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 13.7g | ||
| Protein 2.2g | 4% | |
Ingredients
- 2 1/3 cups spelt flour
- 1/4 cup ground flax seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 eggs, beaten or egg substitute
- 1 ripe banana, mashed in a pyrex measuring cup
- 1/4 cup applesauce or yogurt
- 1 teaspoon vanilla
- 1/2 cup honey
- 3/4 cup buttermilk
- 1/4 cup raisins (optional)
- 1/4 cup nuts (optional)
Directions
1
Preheat oven to 375 degrees.2
Mix all dry ingredients together in a large bowl.3
Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.4
Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.5
Combine the fruit and nuts with the batter.6
Fill oiled muffin cups 3/4 full.7
Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: VegSocialWorker
On Sep 8, 2007
These turned out great! I had to leave out the ground flax seeds as we didn't have any, but I added a lot of extras such as shredded carrot, crystalized ginger, dried cranberries, nuts and raisins. Also subbed soy milk for the buttermilk. Thanks for posting, would make it again.
From: Georgia Charlotte
On Aug 2, 2007
These were good but mine were dry by the second day (properly stored, even). I'm going to give them another shot since they worked for others and they were so good on the first day.
From: GaylaJ
On Mar 20, 2007
Moist and flavorful muffins. I used eggs (rather than egg substitute) and applesauce (rather than yogurt). I skipped the optional raisins and nuts, but added 2 heaping tablespoons of chopped crystallized ginger along with about half of a chopped Bosc pear. Instead of topping with additional flax meal, I sprinkled turbinado sugar over the tops. Thanks for posting!
From: Canadian Baker
On Mar 20, 2008
These are amazing! I have never baked with spelt and thought I would try this recipe... I didn't really know what to expect and I was so happy with the results. I used the applesauce and real eggs as well as ground ginger in place of nutmeg and about 1.5 bananas. Also didn't have raisins so I used dried cranberries. The flavour and texture are so good I can't believe there's no oil in this recipe. I will definitely make these again... and probably double the batch!
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