Eggless Wholemeal Spelt, Banana & Coconut Breakfast Muffins – a delicious recipe with wholemeal, bananas, ground cinnamon, baking powder, vanilla, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 190u00b0C ( 374 F) for about 10 minutes.
2
Take a large bowl & add the spelt flour, cinnamon, baking powder. Mix well.
3
In another bowl add the mashed up bananas, the coconut milk, the canola oil, the vanilla & the sugar. Mix well with a wooden spoon.
4
Add to the bowl with the dry ingredients. Mix until just combined.
5
Fold in the shredded unsweetened coconut. I use flower pattern silicon baking mats, so I don't have to grease my filling holes. Fill for 3/4 & place onto a baking sheet in the center of the oven & bake for about 20 minutes until golden & cooked trough. Test with a sewing pin. Take out of the oven & place the silicon mats on a wire rack to cool down a bit. Leave the muffins inside the silicon mats for about 5 minutes, then take them out & turn them over so that the top of your muffin looks as a flower pattern. Place them on a wire rack to cool down completely. The flower muffins will shine a bit on top. That is typical for silicon baking.
6
When cool, store in a cookie box.
7
Enjoy with a good cup of fresh coffee!
554
kcal
Calories
22
g
Fat
83
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 1/3 ounces spelt flour wholemeal, 3 bananas large very ripe, peeled & finely mashed with a fork, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and more.
Yes, Eggless Wholemeal Spelt, Banana & Coconut Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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