Triple B muffins.

I had a couple of quite overripe bananas on my counter that had to be put to use and I thought some muffins might be good road trip food for my journey to Kentucky this morning.  Pulling up Vegan Yum Yum’s trusty Brown sugar and peach muffins, I tweaked it a little to use what I had on hand.  If you haven’t made any quick breads with spelt flour before, you should!  They are the moistest muffin I’ve ever had.

Blueberry Banana Spelt muffins with Brown Sugar.

Makes 16 muffins

Adapted from

2 Cups Spelt flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt

2 mashed bananas (approx 2/3 cup)

1/2 Cup Brown Sugar
3/4 Cup Milk (VYY calls for soy, obviously, but I only had whole)
1 Tbs Lime Juice (or lemon would work)
1 tsp-ish Vanilla Extract (I never measure vanilla)
1/2 – 2/3 Cup blueberries (fresh or frozen)
Extra Brown Sugar, for sanding

Preheat oven to 400 degrees. Line muffin tins.

Mix all dry ingredients together in a small bowl.  Mix together bananas, brown sugar, milk, lime juice, and vanilla in a large bowl.  Add dry ingredients and mix until just incorporated.  Fold in blueberries (even more gently if they’re frozen).  Fill muffin cups 2/3 full; I like to use an ice cream scoop for uniform filling.  Dust with additional brown sugar.

Bake for 18-22 minutes; I baked mine for 20 and rotated the pans halfway through.  Let cool on wire rack.  Enjoy.

If you make these muffins, let me know!  We are enjoying them thoroughly.

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