We’ve made these muffins with completely wholesome ingredients–you’ll feel good making them for your family, and kids will love them all the same. This is a breakfast everyone can feel good about.
I think that we can agree that most of us like muffins. I haven’t met many people who don’t. While some of us prefer the types of muffins that may as well be cake (or how about Double Chocolate Mocha?, and others prefer muffins which feel healthier, at least we can agree that there’s a variety of muffin that appeals to each of us.
Whether you’re a Chocolate Cheese Muffin fan, or you liked these Farina Muffins, or you like a good Carrot Muffins with Cinnamon Streusel, or simply a Classic Chocolate Chip (we make these often!), we’ve got you.
It was Shalva Hoffman who originally got us in the mood for a good, moist Banana Muffin and shared her own version that she enjoys making. We made a few adjustments to make them even more wholesome and moist, but there was one essential ingredient that remained the same.
You see these spotty bananas? If you’re going to make these muffins you need to plan ahead and let your bananas get overripe. It’s because the bananas are so soft and sweet that we’re able to use very little sugar (⅓ cup honey) and oil (¼ cup oil) and still have muffins that taste as sweet and moist as those with much more sugar and oil.
The first thing you’re going to do is mash your bananas completely. You can use a fork, or to make it easier, you can also use a potato masher or gloved hands (kids love doing it this way).
Do you see how liquified our bananas got? Once that’s done, add your wet ingredients, such as the honey, oil, egg, and vanilla.
Then add the dry. We used white spelt flour to up the nutrition factor. Whole wheat or regular flour works as well, but why not make them healthy if they taste just as good?
Spray a standard muffin pan very well and divide batter between the muffin cups. You’ll get 12 nice sized muffins.
For a crispy crust, sprinkle the tops with turbinado sugar (you can use regular sugar if you don’t have any on hand.
Finally, add the chocolate chips on top (if your family loves chocolate chips, feel free to add more inside as well).
Twenty minutes later, these look amazing.
Crispy domed tops, moist interior. They’re everything you want in a muffin.
You would never guess there’s such a minimal amount of sugar/honey and oil. Shava even skips the oil completely and while the texture is a little more rubbery, they’re still tasty (our families tasted both versions and while the version with oil was better, of course, they still ate the version without as well).
Note: You can add ½ cup yogurt to these muffins for some bonus moisture and protein if you don’t mind them being dairy. We felt it was more practical to keep them pareve.
Spelt Chocolate Chip Banana Muffins
Ingredients
- 3 overripe bananas
- ⅓ cup honey
- ¼ cup neutral oil we used avocado oil, but canola is fine
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups white spelt flour or whole wheat flour
- 1 tsp baking soda
- ½ tsp cinnamon
Topping:
- turbinado sugar for sprinkling
- chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 12 cup muffin pan really well.
- In a medium bowl, mash the bananas until almost liquified. You can do this using a fork, a potato masher, or gloved hands.
- Add wet ingredients and mix. Add dry ingredients and mix to combine. Divide batter between muffin cups.
- Sprinkle the tops of the muffins with turbinado sugar and chocolate chips. Bake for 20 minutes, or until golden and crispy on top.
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