Introduction
You get the warm, cozy spices of gingerbread and the comforting sweetness of banana bread, all packed into one wholesome muffin studded with melty chocolate chips. Using spelt flour gives these treats a wonderful nutty flavor and a tender crumb, making them a perfect anytime snack or breakfast.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9 muffins
Ingredients
- 2 mashed large bananas
- 2 medium eggs
- 1/2 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1 2/3 cup spelt flour (all purpose flour also works)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves or allspice (optional but does enhance gingerbread flavor)
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with 9 paper liners.
- In a large mixing bowl, whisk together the mashed bananas, eggs, olive oil, maple syrup, and molasses until well combined.
- Add the spelt flour, baking soda, cinnamon, ginger, nutmeg, and optional cloves/allspice to the wet ingredients. Gently fold the mixture together until just combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the 9 prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (melted chocolate is fine).
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- For a bakery-style look, sprinkle a few extra chocolate chips on top of each muffin before baking.
- Turn this into a loaf: Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 50-60 minutes.
- Skip the chocolate chips and add a crumble topping made from a mix of spelt flour, oats, a touch of maple syrup, and spices.
- Serve warm muffins with a dollop of Greek yogurt or a drizzle of maple syrup for a special treat.
Tips for Success
- Ensure your bananas are very ripe with plenty of brown spots for maximum sweetness and easy mashing.
- For accurate measuring, spoon the spelt flour into your measuring cup and level it off with a knife to avoid dense muffins.
- Avoid overmixing the batter after adding the dry ingredients; a few lumps are perfectly fine.
- To keep chocolate chips from sinking, toss them in a spoonful of the measured spelt flour before folding them in.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For the best taste, reheat a muffin in the microwave for 15-20 seconds to soften it and melt the chocolate chips again.
FAQ
Can I use a different flour?
Yes, as noted in the ingredients, all-purpose flour can be substituted for the spelt flour at a 1:1 ratio.
My bananas aren’t very ripe. What can I do?
You can place whole, unpeeled bananas on a baking sheet and bake them at 350°F for about 15-20 minutes, until the skins are black, to ripen them quickly.
Can I make these muffins vegan?
This recipe has not been tested for vegan adaptations. The eggs provide structure, so a direct substitute is not recommended.
Can I use honey instead of maple syrup?
Yes, honey can be used as a 1:1 substitute for the maple syrup.
Why did my muffins turn out gummy?
This is likely due to overmixing the batter, which develops the gluten in the flour. Mix until the dry ingredients are just incorporated.
Can I freeze these muffins?
Absolutely. Let them cool completely, then wrap individually and freeze in an airtight container for up to 3 months. Thaw at room temperature or in the microwave.