Spelt Maple Syrup Chocolate Banana Muffins
I'm off wheat & processed sugar, so I adapted a recipe I found which looked great & used spelt flour and maple syrup. They turned out great!
I'm off wheat & processed sugar, so I adapted a recipe I found which looked great & used spelt flour and maple syrup. They turned out great!
- Carbohydrate 19.1631947916667 g
- Cholesterol 15.51 mg
- Fat 3.88254708333333 g
- Fiber 2.11669162291971 g
- Protein 2.8496375 g
- Saturated Fat 0.4603256983125 g
- Serving Size 1 1 Serving (47g)
- Sodium 128.267770833333 mg
- Sugar 17.046503168747 g
- Trans Fat 0.167669073129167 g
- Calories 117 calories
Step-by-step
- In a large bowl, combine the first five ingredients.
- In a small bowl, combine the remaining ingredients.
- Gently stir the second mix into the dry ingredients until just moistened.
- Fill greased or paper-lined muffin tins until 3/4 full.
- Bake at 350F for 25 min or until muffins test done.
Spelt flour provides the structural framework for these muffins, introducing a nutty flavor profile alongside a distinct gluten network that behaves differently than modern refined wheat. Because unrefined ancient grains can produce a denser crumb, handling the batter with care prevents toughness by limiting gluten development once the liquid meets the dry components. Mashing the bananas thoroughly ensures even moisture distribution throughout the crumb, while maple syrup introduces liquid sugar that caramelizes faster than granulated sucrose during baking. Measuring the 1 1/2 cups of spelt accurately by spooning it into the vessel rather than scooping directly from the bag stops flour compaction from ruining the final tenderness.
Gentle folding remains the singular technique that determines success or failure in this batter, requiring a rubber spatula to incorporate the wet and dry elements until just moistened without overworking the gluten strands. Leaving small lumps visible guarantees a tender interior rather than a rubbery texture caused by excessive stirring. Portioning the batter until the greased or paper-lined muffin tins sit three-quarters full allows adequate room for the 1 teaspoon of baking soda and 1/4 teaspoon of baking powder to release carbon dioxide gases effectively. Baking at 350 degrees Fahrenheit for 25 minutes or until a wooden toothpick inserted into the center emerges clean ensures proper heat penetration without over-baking the exterior.
Cooling the baked goods on a wire rack prevents steam from condensing on the bottom surfaces, which would otherwise soften the crust prematurely. Storing them in an airtight container at room temperature preserves moisture for up to three days before staleness sets in.
