Yes, you read that title right. It’s time. Time for:
THE RETURN OF THE MUFFIN!!!!
If you’ve been reading my blog for awhile, you know that in the fall and winter in particular, I was pretty much obsessed with muffins and posted a new recipe almost every week. The evidence:
Apparently I was also obsessed with pumpkin and sweet potato ;)
Anyway! Yesterday marked my triumphant return to the muffin world.
My inspiration? This spelt flour that I got on the Stonyfield Blogger Barnstorming Tour!
What the heck is spelt, you ask? It’s actually a species of wheat! It has a similar appearance to wheat, but has a tougher husk. Spelt flour is a nutritious, whole grain flour high in protein. More info (source):
Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.
You can find spelt flour at any health food store (Whole Foods, etc.).
Banana Spelt Muffins
(makes 12 muffins)
- 2 C spelt flour
- 1/2 C brown sugar
- 1/2 C finely ground flaxseed
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 very ripe bananas, mashed
- 3/4 C skim milk
- 1/2 C plain (or vanilla) nonfat Greek yogurt
- Optional add ins: 1/2 C each of: walnuts, raisins, blueberries, dark chocolate chips, etc.!
1. Preheat oven to 300 (spelt bakes more quickly than regular flour!).
2. In two large bowls, separately mix dry (flour, sugar, flax, cinnamon, baking powder/soda, salt) and wet (bananas, milk, yogurt, add-ins) ingredients.
3. Add wet ingredients to dry, stirring until mixed.
4. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkle of raw oats so they look pretty ;)
5. Pop them in the oven! At this point, your power will randomly go out. Awesome. Leave muffins in oven way longer hoping that the heat will last long enough to cook them — and voila!
Success! If anyone makes these, please let me know how long they actually need in the oven ;) I’m guessing anywhere from 20 to 30 minutes! Obviously the power came back on like 5 minutes after they were done. Bust.
I tried one immediately and they are DELISH! The spelt flour made them really doughy, and they aren’t too sweet, which I like. Very nutritious, too! Mmmm. I think it’s safe to say I’m back on the muffin bandwagon. My next challenge will be a savory muffin!
Barney Butter Update
Wow, you guys REALLY love your almond butter! Keep the comments, tweets, and posts coming for my Barney Butter giveaway — you have until Tuesday to enter! And be sure to check back and read everyone’s awesome tips for staying healthy while traveling. I’m impressed :)
A lot of you have asked where you can buy Barney Butter. Click here to view their retail locations (sadly none near me!)
And here are links to their products available for purchase on Amazon:
My favorite? Crunchy! :)
The response for the contest has been so awesome I asked Barney Butter if they’d be willing to let me do another giveaway — but this one will be Twitter-based! So make sure you’re following me ;) More details to come!
Have a great Friday, and check back later today or tomorrow for the final Stonyfield Blogger Barnstorming post!