Delicious banana walnut muffin made with sprouted spelt flour. The sweetness comes from the ripe bananas and little maple syrup that we use in this recipe. When we hear the word sprouted we know its good for us as vital nutrients are still in the grain. One of the major benefits is the nutrients are readily absorbed by the body. Enjoy xo
2 1/2 cups sprouted spelt flour
1 cup chopped toasted walnuts
1/4 cup unsweetened shredded coconut
1 teaspoon himalayan pink salt
1 teaspoon baking soda
1/4 cup maple syrup
1/2 cup almond milk
1 tablespoon vanilla extract
1/4 cup melted coconut oil
3 very ripe bananas
Preheat oven to 350 degrees farenheit. Line 12-cup muffin pan or brush some coconut oil. Mix the flour, baking soda, salt and shredded coconut. Mash the bananas and mix in maple syrup and almond milk. Mix batter with flour mix and fold in the walnuts.
Use an ice cream scoop to distribute the batter and bake for approximately 25 minutes.