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
  1. reheat oven to 375F.
  2. Grease a muffin tin and set aside.
  3. In a small bowl mix the ground chia and water and set aside.
  4. In a large bowl mix all dry ingredients (flours, salt, cinnamon, brown sugar, nuts, baking soda + powder). Set aside.
  5. In a medium sized bowl, mix all wet ingredients (chia + water mixture, milk, butter, nut butter, mashed banana, maple syrup). Mix well.
  6. Add wet to dry and stir.
  7. Fold in chopped berries, reserving 1/4 of them to sprinkle on top of muffins.
  8. Scoop mixture into muffin tin and sprinkle on remaining strawberries.
  9. 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.
  10. Enjoy!