Mike and I recently faced an incredibly difficult decision. He had a great opportunity at one end of the state and I had a great opportunity at the other end. Either place we moved, one of us would be giving up a lot. We agonized for hours. Then we ate some banana muffins and agonized some more.
The banana muffins temporarily took our minds off our conundrum. This was my first time baking with spelt flour, and I am obsessed. I also am in a little vegan phase right now, so I made a flax egg instead of using a real egg. Of course you can use a real egg – it’s your prerogative. These are sweet and incredibly tender, probably thanks to the maple syrup in them. Instead of streusel (not so healthy), I chopped up some freshly toasted pecans — still working through my Oh Nuts package — (healthier). Nobody believed these muffins were vegan, so I guess that’s a good sign.
And as for that conundrum, we’re still undecided…but I’ll update you once it’s figured out! It may take a few more batches of these muffins, though.
1 1/2 cups spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup evaporated cane juice (or granulated sugar)
1 egg, lightly beaten (or one flax egg – 1 tbsp ground flax with 3 tbsp warm water)
3 tbsp vegetable oil
1/3 cup maple syrup
1/2 cup chopped toasted pecans
Preheat the oven to 350 F. Line a 12-muffin tin with paper liners.
Stir the flour, baking soda, baking powder, and salt together in a medium bowl.
Mix the bananas, sugar, egg, vegetable oil, and maple syrup in another bowl. Stir the dry ingredients in gently, being careful not to over-mix.
Divide evenly among the muffin tins, then sprinkle with some of the chopped pecans. Bake for 20-22 minutes, or until a toothpick comes out clean (they’ll look pretty dark, but they’re not burnt!) Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.