My muffin recipe this week is one that I’ve made several times. The only difference is I used spelt light flour only. The muffins turned out light and fluffy. I made half the batch with chocolate chips and the other half without.


2 cups spelt light flour

2 tsp baking powder

2 tsp baking soda

1/8 tsp sea salt

1 large organic egg beaten

1/2 cup of organic skim milk, vanilla almond milk or soy milk

1/4 cup unsweetened apple sauce

1/4 cup oil of choice

1/2 cup brown sugar or pure maple syrup

1/2 cup Greek yogurt 

1 tsp pure vanilla extract

2 ripe mashed bananas

1/2 cup semi-sweet chocolate chips


Pre-heat to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl mix egg, milk, apple sauce, oil, Greek yogurt, vanilla and brown sugar. After you mix the ingredients add mashed bananas and mix once again. In a separate bowl mix flour, baking soda, baking powder and sea salt. Add dry ingredients to wet ingredients. In half the muffin tray scoop the banana batter into muffin tray. Then add chocolate chips to the remaining batter. Scoop the batter with the chocolate chips into the last 6 muffin cups. Slice bananas thin on top of each muffin. Bake for 25 minutes. Take out to cool and then transfer to a cooling rack for 10 minutes. Enjoy!