Spelt is a healthy ancient grain that can be used a flour substitute. This flour has triple the amount of fiber than white flour and is a great swap for diabetics.
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2 cups Spelt flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Fine-grain sea salt
1 bag (6 oz) Baby spinach
3/4 cup real maple syrup
1/2 cup Plain unsweetened almond milk
1 Flax egg**
1/4 cup Applesauce
1 1/2 tsp Vanilla extract
1 1/2 cups Mashed banana (about 3 small or 2 large bananas)
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Fine-grain sea salt
1 bag (6 oz) Baby spinach
3/4 cup real maple syrup
1/2 cup Plain unsweetened almond milk
1 Flax egg**
1/4 cup Applesauce
1 1/2 tsp Vanilla extract
1 1/2 cups Mashed banana (about 3 small or 2 large bananas)
Preheat the oven to 350°F. Line 18 muffin cups with paper liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a food processor or blender, combine the spinach, maple syrup, almond milk, flax egg, applesauce, and vanilla and process until completely pureed. Add the wet ingredients and the banana to the dry ingredients and stir until well combined.
Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool at least 10 minutes.
**A flax egg is one tablespoon ground flaxseed plus three tablespoons water. Let set for about 15 minutes until it becomes a gooey consistency.
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