Eggless wholemeal spelt, banana & coconut breakfast muffins

You know by now that I like to bake with wholemeal spelt. Spelt contains 30% more protein then whole meal flour. So, it is good for you! These breakfast muffins contain wholemeal spelt flour, baking powder, 3 very ripe bananas, coconut milk, shredded unsweetened coconut, canola oil, cane sugar, cinnamon & vanilla extract. These are yummie moist muffins.

When I eat one, I am not hungry for 3 + 1/2 hours!

Recipe: For 13 + 1/2 large muffins

Ingredients:

180 gr wholemeal spelt flour

3 large very ripe bananas, peeled & finely mashed with a fork

2 teaspoons of ground cinnamon

2 teaspoons of baking powder

1 teaspoon of vanilla extract ( I use home made vanilla extract )

80 ml of canola oil

240 ml of coconut milk

150 gr of shredded unsweetened coconut

100 gr of raw, cane sugar

Method:

1. Preheat the oven to 190°C ( 374 F) for about 10 minutes.

2. Take a large bowl & add the spelt flour, cinnamon, baking powder. Mix well.

3. In another bowl add the mashed up bananas, the coconut milk, the canola oil, the vanilla & the sugar. Mix well with a wooden spoon.

4. Add to the bowl with the dry ingredients. Mix until just combined.

5. Fold in the shredded unsweetened coconut. I use flower pattern silicon baking mats, so I don't have to grease my filling holes. Fill for 3/4 & place onto a baking sheet in the center of the oven & bake for about 20 minutes until golden & cooked trough. Test with a sewing pin. Take out of the oven & place the silicon mats on a wire rack to cool down a bit. Leave the muffins inside the silicon mats for about 5 minutes, then take them out & turn them over so that the top of your muffin looks as a flower pattern. Place them on a wire rack to cool down completely. The flower muffins will shine a bit on top. That is typical for silicon baking.

6. When cool, store in a cookie box.

Enjoy with a good cup of fresh coffee!

You might like:

I am sending this to Bake Your Own Bread , aka BYOB, roundup September: