Blueberry Banana Muffins – Spelt Millet Banana Bread

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2 recipes in this one post. 2 recipes back to back last night.  Here is how it happened…

My friend Erin walked in to my kitchen last night, which had 6 very ripe bananas out on the island, and right away said “are we making banana bread?”.

How can you say no to something like that? You can’t really. We were both really hungry and hadn’t eaten dinner. So we decided to take care of that problem first. Pulled my leftovers from the night before out of the fridge. Vegan adzuki bean sheppard’s pie and cabbage kidney bean coconut milk soup. Recipes for those coming soon.

With our hunger tamed, we could focus on the task at hand. Bananas and baking. I had recently bought some millet flour as well as some amaranth flour to experiment with. Both gluten free flours. This was the perfect chance to try them out. In what proportions? Who knows. We looked at a few other “healthy” banana bread recipes from various books and websites as a guide for proportions.

I said let’s just wing it. Erin insisted that it’s baking and that you need to at least look at a recipe. I said that recipes were invented once upon a time. Why not make our own? Once upon a time someone came up with the basis for all the recipes out there.

I don’t bake much. I do a lot more main meal vegetarian cooking which consists of a lot of creativity and experimenting for me. Don’t get me wrong I love to look at cookbooks and some of the amazing food blogs out there but often I will just get inspired by the ingredients I have and get to it and I encourage you to do the same sometimes. So this is why I often approach baking with the same attitude although I know it’s probably not the best way to go about it.  My Vegan Gluten-Free Buckwheat Pancakes turned out pretty good and were an example of me just jumping to it. Although I have made pancakes a few times in my life and have an idea of what the proportions need to be.

Needless to say we poked around at a few recipes. The one we used as our base was from Vegan World Fusion, a cookbook that I received for Christmas that I am yet to explore enough. And there is a lot to explore in it, trust me.

As those of you who know me know. This recipe/food blogging thing is new to me. I believe that I am getting better at it every week. Food shopping, cooking, taking photos, recording the recipes, cleaning up and writing the post all by yourself is a lot of fun but can be a lot of work as well. Which is why I have tons of recipes I have made recently that I have yet to put up on the site.

So having Erin at my place, a professional cook, wanting to make banana bread was an awesome opportunity. She could do the execution of the recipe and I could record what we were putting in. Teamwork. A wonderful thing.

As I mentioned I had 6 ripe bananas. After our banana bread was done we still had 3 to use. Round 2. Let’s try a different recipe.

So this time we used whole-wheat flour, added blueberries and made them into muffins. We also didn’t use any oil in the second recipe except to grease the pan.

They both turned out really good despite our lack of confidence when we put them into the oven.

Here are the recipes.  If you wanted to make this bread gluten-free you try using buckwheat flour instead of the spelt flour. If any of you gluten-free people out there decide to try it let me know.  I am curious and will likely try it one day myself.

 Spelt and Millet Banana Bread

Ingredients

dry

1 cup spelt flour
3/4 cup millet flour
1/4 cup amaranth flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/4 teaspoon fine sea salt

wet

3 ripe bananas
1/2 cup maple syrup
1 tablespoon ground flax + 3 tablespoon
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup coconut oil (melt it to measure) + a little to grease the pan
1/4 soy milk (you could try another kind of milk such as almond)

Instructions

1. Preheat oven to 350 degrees Fahrenheit with rack in middle position.
2. In a large mixing bowl combine the different flours, baking powder, cinnamon, salt, walnuts.
3. In a separate bowl mash the 3 bananas with a fork. Combine the flax and water in a bowl and then add it to the bananas. Mix.
4.  Add the maple syrup, almond extract, vanilla extract, coconut oil, soy milk and mix with a spatula.
5.  Add your dry ingredients into the bowl with the wet ingredients and mix well until the ingredients are completely combined.
6.  Grease a 9×5 inch loaf pan and add your batter.
7. Cook for 45 minutes.  Test with toothpick.  If it comes out clean it’s ready.

Blueberry Banana Muffins

Ingredients

2 cups whole-wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

3 large over-ripe bananas
1 cup (240 ml) blueberries
2 tablespoons apple cider vinegar
1/3 cup soymilk (or other milk)
1/2 cup agave nectar
1/4 teaspoon almond extract

Coconut oil for greasing pan.

Instructions

1. Preheat oven to 350 degrees Fahrenheit with rack in middle position.
2. In a large mixing bowl combine the flour, baking powder, baking soda, salt and walnuts.
3. In a separate bowl mash the 3 bananas with a fork.
4. In a measuring cup add the apple cider vinegar to the soy milk.
5. Add the soy & vinegar, agave nectar, almond extract and blueberries to your bananas and mix.
6. Add your dry ingredients into the bowl with the wet ingredients and mix well until the ingredients are completely combined.
7. Use a 12 muffin muffin pan and grease each spot with some coconut oil.
8. Divide your batter evenly between the 12 places and put the pan in the oven.
7. Cook for 25 minutes. Test with toothpick.  If it comes out clean it’s ready.

Let your muffins cool and enjoy.

Makes 12 delicious moist muffins (without any oil in the batter!)

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Filed under Baked Goods, Blog, Breakfast, Recipes

3 Responses to Blueberry Banana Muffins – Spelt Millet Banana Bread

  1. Jen

    SO GOOD!! I made the banana bread with blueberries, substituted buckwheat flour for spelt, and quinoa flour for the millet. Also added some sunflower and hemp seeds and it was a hit at the studio!!! Completely gluten-free!!! Thanks for this!!!

    • Health is Happiness

      Awesome Jen. Sounds good to me. I love buckwheat flour. I am glad everyone liked them. Next time hopefully I get to like them. :)

  2. sal

    I’m excited to have found your website and am going to make the Banana Bread this weekend.

    For the muffins, though, any idea what I could use to substitute for the whole wheat flour? They look great, but we’re trying a gluten free experiment at my house.

    Thanks!

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