Banana Berry Breakfast Muffins
1 cup whole grain spelt flour
3/4 cup unbleached white flour
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 cup brown sugar
1/2 cup toasted pecans (or walnuts or pumpkin seeds)
1 tsp. baking soda
1/2 tsp. baking powder
1.5 tbsp. ground chia seed (or flax) + 1/4 cup water
1.25 cup almond milk
2.5 tbsp. melted butter
3 tbsp. nut butter (I like almond or pumkin seed, but peanut butter is good too, especially if you add in another banana instead of the berries)
2 tbsp. pure maple syrup
1 large banana mashed, left a bit chunky
3/4 cup blueberries or strawberries, chopped
reheat oven to 375F.
Grease a muffin tin and set aside.
In a small bowl mix the ground chia and water and set aside.
In a large bowl mix all dry ingredients (flours, salt, cinnamon, brown sugar, nuts, baking soda + powder). Set aside.
In a medium sized bowl, mix all wet ingredients (chia + water mixture, milk, butter, nut butter, mashed banana, maple syrup). Mix well.
Add wet to dry and stir.
Fold in chopped berries, reserving 1/4 of them to sprinkle on top of muffins.
Scoop mixture into muffin tin and sprinkle on remaining strawberries.
I made 9 large muffins and I baked them for 25 minutes at 375F. Alternatively you can make 12 smaller muffins too. Baking time might need to be adjusted.