For this special kids week, my son specifically ask me if I was going to share and I quote : his favourite-muffins-in-the-entire-world! So here it is, my incredible banana & chocolate spelt muffin recipe!
Sprouted spelt flour is the only flour not "gluten-free" in my pantry. You can buy it in natural food stores (like Whole Foods Market) or online. It's pricy, but when this ancient grain is sprouted, it increases its nutrient content and digestibility. For this muffin recipe, you can also use regular spelt flour (or even whole wheat flour) if you can't find it near you.
So, what does the best-muffin-in-the-entire-world actually taste like? Well, well... It is chewy gooey, moist, not too sweet, wholesome and have this inviting banana flavour that kids (and adults!) like so much. They are really the best banana muffins that I've baked! They might not be gluten-free, but they sure are dairy-free, vegan and nut-free! Trust me, you have to add this recipe to your "must do" list! Everyone needs a good banana muffin recipe right?
They make a perfect go-to snack for the lunchbox or for a trek in the mountains! Or you can just grab one in the morning with a cup of tea or a green smoothie and you'll be ready to go!
Or... they can be transformed into the perfect little banana & coconut wholesome cupcake! The swirls of dark chocolate sauce mixed with the whipped coconut cream, the shredded coconut and the sprinkled cacao nibs makes it almost impossible to stop eating it! We ate the dozen in two days! Shame on us (not!)!
Banana, chocolate spelt muffins w/whipped coconut cream & chocolate
Recipe adapted from Emilie Murmure
Yield : 12 muffins
- 1,5 cup spelt flour (I use sprouted spelt flour) or whole wheat flour
- 2 teaspoons aluminium-free baking powder
- 1 teaspoon baking soda
- 4 very ripe bananas, mashed or blended - See step 3 of the preparation for details
- 1/2 full fat coconut milk (or almond milk) - see note
- 1/2 melted coconut oil or avocado oil (or melted vegan butter if you prefer)
- 1/2 coconut sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) or 1 large organic egg
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
- Garnish : 1/4 cup shredded coconut + slices of bananas
- Coconut whip from 1 full-fat can of coconut milk (refrigerate overnight) - recipe here
- 1/2 cup dark chocolate chips, melted
- 1/4 cup cacao nibs
- Preheat your oven to 350F and lightly grease a standard size muffin tin (yield : around 12 muffins).
- Prepare the flax egg in a large mixing bowl. Let set for 5 minutes.
- Add bananas and mash with a fork. Add the coconut sugar, vanilla extract, coconut (or almond) milk, melted coconut butter and flax egg and whisk to combine OR pour all the wet ingredients and bananas in a blender or food processor and blend until smooth (this method makes muffins with a uniform and smooth texture rather than having big chunks of bananas - note that this is my favourite method to prepare the muffins).
- In a separate medium bowl, mix the dry ingredients : add the spelt flour, salt, baking powder and baking soda and stir with a spoon or spatula until combined.
- Add the chocolate chips and mix.
- Divide batter evenly among the 12 muffin tins. Sprinkle shredded coconut on top and a slice of banana in the middle :)
- Bake for about 30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and cool down on a cooling rack. Once completely cooled, store in a covered container at room temperature for 2-3 days. You can also freeze them (without the coconut whip!).
- Decorate with chocolate coconut whip and cacao nibs if you want a decadent dessert/cupcake!
Note : I love using coconut milk in this recipe. I think it gives an extra chewiness to these muffins and a nice sweet and creamy taste! If I decide to decorate them with coconut whip, I normally scoop out the cream and whip it (recipe here) and I use the leftover coconut liquid/water/milk in the can to add in my muffin batter. There's usually enough liquid left in the can for this recipe (1/2 cup), but if not, you can mix it with almond milk until your reach 1/2 cup. That way, all the coconut milk can is used and there's not waist!