Eggless Wholemeal Spelt, Banana & Coconut Breakfast Muffins


3 large very ripe bananas, peeled & finely mashed with a fork
2 teaspoons of ground cinnamon
2 teaspoons of baking powder
100 gr of raw, cane sugar


Preheat the oven to 190°C ( 374 F) for about 10 minutes.
Take a large bowl & add the spelt flour, cinnamon, baking powder. Mix well.
In another bowl add the mashed up bananas, the coconut milk, the canola oil, the vanilla & the sugar. Mix well with a wooden spoon.
Add to the bowl with the dry ingredients. Mix until just combined.
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.
When cool, store in a cookie box.
Enjoy with a good cup of fresh coffee!




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!




Thursday, December 10, 2009 - 3:54pm


Related Cooking Videos