Banana Walnut Spelt Muffins

Spelt, an ancient grain that is a relative of the AP flour that we all have in our kitchens, has finally made an appearance in one of my baked goods.  So, welcome spelt with your nutty flavor and many nutrients to my baking ingredient list. Spelt flour can be substituted for whole wheat flour and is a great choice for quick breads or muffins.  I don't know why it took me so long to make a break from my whole wheat flour dependency but better late than never. The muffins baked nicely and turned a pretty golden color.  They look healthy, have a lighter texture than regular whole wheat  and have a nice banana- walnut flavor.

I've got a reason to bake today, not that I needed one.  The grandchildren are spending the weekend with us and I'm laying in some goodies for their visit.  My daughter, Katie has named her older sister Jen's children 'the littles' and it seems to have stuck. So 'the littles' are spending this weekend with us.  Noah is 5, JD is 3 and Gracie will be 1 in a few weeks.  This is the photo I sent at the holidays. I love that red leopard trimmed coat and wish I could find one in my size!

Baking for grandchildren is the best.

Ingredients and Directions for Banana Walnut Spelt Muffins

 makes 12 regular size muffins

1 & 1/2 cups spelt flour

1/2 cup sugar

3/4 cup chopped walnuts

1 & 1/2 teaspoons baking soda

1/4 teaspoon sea salt

1/2 cup walnut oil

1 large egg

3 medium large ripe bananas, mashed

3 tablespoons buttermilk

Preheat the oven to 375 degrees

Grease a 12 cup standard muffin pan

In a medium size bowl, stir together the flour, sugar, chopped walnuts, baking soda and salt.

In a large bowl, whisk together the egg, oil, mashed bananas and buttermilk until blended.  Add the dry ingredients and beat until evenly combined.

Spoon the batter into the muffin cups, until just below the top of cup.

Bake until golden and springy to the touch, about 20-25 minutes. Transfer to a wire rack and cool for a few minutes before removing from the pan.