Spelt and Millet Flour Muffins

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I am so excited about a recent shipment of millet and spelt flours. I’ve been waiting over a week for these goodies to arrive. Along with the flours, coconut palm sugar, gluten/sodium free baking powder, and hemp protein powder bestowed their graceful presence with me today. Today is beautiful.

On a whim of trying to make something delicious and healthy with my new coconut palm sugar I came up with this tasty muffin recipe. These are so moist and dense with such intense toasty-caramelized hints from the palm sugar. The peanut butter taste is subtle, but I think it helps with the overall texture of the muffin. Clearly, these would be good with some dark chocolate chips. Glad I omitted them though, between the raisins and the coconut palm sugar it was even a tad too sweet for me. Definitely going to try 1/3 cup, and eventually 1/4 cup sugar instead and see how it turns out. I think that walnuts or pecans would taste great too.

These store great in the fridge for quite a few days. I found the taste and texture to improve overtime. The tops get really moist.

I have a future recipe for you guys with similar muffins to these, but more as a power muffin to give you a good boost and balance of energy. Coming soon :)

Moving on, I’m making great uses of my new flours, spelt and millet, my two new friends. I’ve never made better pancakes (recipe coming soon too, guys). Coconut palm sugar in my favorite food item, words can’t even describe…

Oh yeah and the cloves add a wonderful spice that you need to experience.

Try this please and thanks.

Dry:

1/2 cup spelt flour

1/2 cup millet flour

1/2 cup coconut palm sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cloves

Wet:

2 large ripe bananas, mashed

1/2 cup non-dairy milk (I used Dream Blends: Cashew, Almond, Hazelnut milk. Mmm, yum..)

1/4 cup all-natural peanut butter (no salt/sugar added)

1 tbsp sunflower oil (or other neutral-tasting oil)

1 tsp vanilla extract

1/2 cup fresh blueberries (optional, but would definitely recommend!)

1/4 cup raisins or chopped nuts (optional)

Top with oats or sunflower seeds for decoration

Cook time: 22-25 minutes at 350 degrees

Combine all the dry ingredients in a medium sized bowl and set aside. Mix all wet ingredients together in a separate mixing bowl.

Mix in the wet to the dry carefully.

Preheat oven to 350 degrees. Then get out a muffin pan and oil/spray it or add muffin liners. These made 8 large muffins for me, you can use any pan.

Fill each up to 3/4 of the way.

Put toppings of oats or sunflower seeds or whatever you desire.

Place into preheated oven.

Mine cooked for exactly 24 minutes. Yours may range from 20-25 minutes depending on the size. Just check around 18-20 minutes with a toothpick to see if nothing sticks.

Remove from oven once baked and set on a cooling rack.

EATTTTTTTTTT.

End.

Another benefit to these muffins: Makes your house smell purrfectly yummy.