NO WHEAT! Banana spelt muffins

I have given up wheat! It is a dramatic adventure, as I live & breathe baked goods, bread, and pasta. I am experimenting, and often, the experiments are so bad not even the dog wants to eat it. BUT, every once in a while, I have a winner! These muffins are healthy, and SO yummy!

I found this recipe on fannetasticfoods originally, but altered it a bit. Here is my version.

 I usually get about 8 nice sized muffins out of this.

Ingredients:

• 2 C spelt flour
• a good swig of maple syrup
• 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  milk
• 1/2 C plain nonfat Greek yogurt
• Optional add ins: 1/2 C each of: walnuts, sunflower seeds, chopped almonds, chia seeds (which I put in the muffin in the pic)

1. Preheat oven to 300 (spelt bakes more quickly than regular flour!). (I actually set my oven to 350. Experiment!!)
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.
5. Bake for 25 to 35 minutes. Time varies every time I make them. Do a sticky test for doneness. These muffins are moist, so do not overbake.

Now spread with a thick slab of butter, and enjoy!

Experiment successful! Banana Spelt Muffins.

Still in the beginning thrills of my "wheat-free" adventure.

I have had some definite doozys....my kids are reluctant to taste my creations. This one turned out good.

I took a vegan recipe I found online, and tweaked it. Please excuse my "Simpler's method", but t works.

Recipe:
2 cups spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed ( I put overripe bananas in the freezer and thaw them for stuff like this. They look a bit, well, ick, but are fabulous for recipes)
3-4 large tablespoons of honey. I used a wildflower...stronger is probably better.
1 egg, lightly beaten
4 tbsp applesauce. Okay, this is what I started with, as the recipe called for vegetable oil. In the end, I added more applesauce to make the mixture wetter and to a muffin consistancy.
1/3 cup maple syrup (did not add this...but you could)
1/2 cup chopped toasted pecans (same for nuts. Did not have any, but think walnuts, almonds, or hazelnuts would be yummy too!)

Preheat the oven to 350 F. Line a 12-muffin tin with paper liners. (This recipe barely made 9 muffins. Will have to play some more and see if I can make it to 12.)

Stir the flour, baking soda, baking powder, and salt together in a medium bowl.

Mix the bananas, sugar, egg, applesauce 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.

Ok, so the muffins stick to the paper...but once you get them out, they taste really yummy. With butter :).