The race against time! That’s how I feel these days. Seemingly never ending lists of things to buy and things to do, things to purge and things to move into storage, tasks and chores and courses to complete all before the arrival of our new family member. Sometimes I feel so overwhelmed by all of these lists that I am utterly unproductive and all I can seem to do is bake. I call it #procrastibaking.
Lucky for you, I’m generous and like to share. So today’s post is these whole spelt cornmeal muffins, done two ways. Not because I like to over complicate things, but simply because I had two overripe bananas that I had to absolutely use up and while I love the flavour bananas impart in baked goods, hubby is not a huge fan and I really just wanted to avoid hearing “ughhh…they’re good…but did you have to put bananas in them?”. That man has the sharpest palet that I can’t get anything past him. So I whipped up a batch of Blueberry Banana and another batch of hubby’s favourite flavour combination, Chocolate Hazelnut. But you should know that as I sat there working on this post one evening, he came home from work and happily stuffed his face with the Blueberry Banana variety, so I’m starting to think that he’s taking more of a liking to bananas in baked goods than he’d like to admit. When I pointed it out to him though, he said it was because he wanted an after work snack and didn’t want to “waste” the other ones, preferring to save them for breakfast.
These are the easiest muffins you’ll ever make. They use the same base of dry ingredients, which you can measure out, mix and then divide in two, using a scale for accuracy, or you can measure half of each ingredient directly into two separate bowls, which is my preferred method, before proceeding to make the two different varieties. Alternatively, you can just make a full batch of one or the other, just be sure to double the measurements of the wet/custom ingredients.
For the Blueberry Banana, you’ll need half the dry mix, 2 ripe bananas and 2 tablespoons of each almond butter, maple syrup and plant milk, 1/3 cup of frozen blueberries and 1/2 a teaspoon of apple cider vinegar.
For the chocolate hazelnut base you’ll need half the dry mix, 1/4 cup of each hazelnut butter, apple sauce, maple syrup and plant milk, 1/3 cup of chocolate chips and 1/2 a teaspoon of apple cider vinegar.
Mix, spoon into lined muffin tins, bake, cool (if your patience allows it) and enjoy. Keep stored in an airtight container at room temperature for up to 3 days if they last you that long. You’ll want to freeze or refrigerate them if you plan to keep them beyond 3 days time.
Whole Spelt Cornmeal Muffins Two Ways
Recipe & Photography by Nissrine @ Harmony à la Carte.
These whole spelt cornmeal muffins have a wonderful texture and a slight sweetness making them perfect for breakfast. They are delicious on their own at room temperature or slightly warmed up and spread with nut butter and jam.
- 1 1/2 C Whole Spelt Flour*
3/4 C Cornmeal for polenta
- 1 1/2 Tsp Aluminum Free Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Pure Bourbon Vanilla Powder
- 1/4 Tsp Fine Sea Salt
Wet Ingredients for half batch chocolate chip hazelnut butter muffins (double for full batch):
- 1/4 C Hazelnut Butter, runny
- 1/4 C Apple Sauce, store bought or homemade
- 1/4 C Pure Maple Syrup
- 1/4 C Oat Milk or Rice Milk
- 1/2 Tsp Apple Cider Vinegar
- 1/3 C Dark Chocolate Chips (the ones I use are vegan and sweetened with brown rice malt syrup)
Wet ingredients for half batch Blueberry Banana (double for full batch):
- 2 Small Bananas, mashed (1/2 cup)
- 2 Tbsp Almond Butter
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Oat Milk or Rice Milk
- 1/2 Tsp Apple Cider Vinegar
- 1/3 C Frozen Wild Blueberries (mine were mini)
- Preheat oven to 180 C and line muffin tins with paper liners for easier clean up and to avoid using oil. If you prefer not to use paper liners, then be sure to grease your tins with coconut oil.
- Using two mixing bowls, measure out half of each of the dry ingredients into each mixing bowl to make a half batch of each variety. Alternatively, measure out all the dry ingredients into one large mixing bowl to make a full batch of one.
- For the blueberry banana variety, whisk together mashed ripe bananas, almond butter, maple syrup and plant milk. Add to the dry ingredients and stir to combine. Gently fold in frozen blueberries and apple cider vinegar (if making a full batch be sure to use all the dry mix listed above and double the wet ingredients and blueberries).
- For the chocolate hazelnut variety whisk together hazelnut butter, apple sauce, maple syrup and plant milk. Add to the dry ingredients and stir to combine. Gently fold in chocolate chips and apple cider vinegar (if making a full batch be sure to use all the dry mix listed above and double the wet ingredients and chocolate chips).
- Spoon mixture into lined muffin tins and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Since oven temperatures vary, check on them after 20 minutes, but not before. You don’t want to overbake them either or they will dry out.
- Remove from oven, let cool and enjoy.
- Keep stored in an airtight container at room temperature in a cool dry place for up to 3 days if they last you that long. You’ll want to freeze or refrigerate them beyond 3 days time.
* I have not tested out a gluten free variety but I suspect that a good gluten free flour blend would work nicely. Please leave a note in the comments if you try it out.