SweetHeart-Healthy Banana Blueberry Spelt Muffins

Happy Valentine’s Day!

I know it’s a Hallmark Holiday, but I always love to celebrate it with lots of pink and hearts. All the love floating around just makes me smile 🙂

Right now, I’m student teaching in a third grade class, and the students were so thrilled about the holiday – their excitement was contageous! My Cooperating Teacher has really set up a lovely community in the classroom, where the students feel comfortable with each other and with her; the Principal even commented on Friday that the class is just like a family, where there is trust and love and safety – and where the students are so close that they want to celebrate holidays exorbitantly together! These eight and nine year olds didn’t just bring in store-bought cards for their friends for Valentine’s Day, in fact, many of them brought goody bags filled with candy and chocolate and sweet notes for every single student in the whole class! One of our tables was literally covered, piled high with pink boxes of chocolate and red-wrapped chocolate roses, and one student even gave me a foot-long Valentine’s pen! It’s pretty incredible and I plan on treasuring it for a long time. It was hard to get any academic work done on such a celebratory day!

My students inspired me and I stayed up way too late on Thursday night making them all collaged cards and I had so much fun that I ended up making cards for all my friends…And then on Friday evening I had a crafts night with my girlfriends and made more V-day cards…And Saturday I spent the evening baking these delicious Banana Blueberry Muffins with my friend Talia and of course I had to put them in the festive paper liners that my mom bought me as a surprise! Aren’t they cute? Thanks, Mom!

Talia and I are not eating sugar, and she’s currently not eating wheat, so we did a lot of experimenting and adapting, and came up with this muffin recipe using spelt flour and date sugar. We were really into how delicious the batter was, and then how tasty the muffins were after they were baked, but we were a little concerned that they might not pass the test for “normal people” who eat white flour and white sugar all the time. We asked some friends to taste them, and they said they were good! So, this recipe is a great “heart healthy” (for Valentine’s Day as well as your real beating human heart) breakfast muffin, and with all the healthy additions it is certainly a great snack and was approved by all! However, if you don’t have those specialized ingredients on hand, and don’t have the same dietary concerns, then you can easily use white sugar instead of date sugar, and use white (or whole wheat) flour instead of the spelt. You could even make this recipe into a quick-bread, which would be delicious, and you can add in nuts or chocolate chips if you want!

Banana Blueberry Spelt Muffin Ingredients:
Makes 12 regular sized muffins, or 24 mini-muffins

2 cups whole spelt flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup date sugar
1/3 cup canola oil
2 ripe bananas, mashed
2 Tblsp. ground flax seed
3/4 cup water
1 cup unsweetened almond milk (or any non-dairy milk)
1 tsp. vanilla extract
1 cup fresh or frozen blueberries

Preheat the oven to 350 degrees F.
Lightly grease your muffin tins, or line with paper liners.
In a medium-sized bowl, mix the flour, baking soda, baking powder, and salt together.
In a large bowl, beat the date sugar and oil together, then add the mashed bananas. Stir in the flax. Add the water, non-dairy milk, and vanilla, and mix thoroughly.
Add the flour mixture and stir until all ingredients are just combined.
Gently fold in your blueberries last.
Fill each muffin tin 3/4 full with batter. Bake regular sized muffins for 20-25 minutes, and mini-muffins only about 15 minutes. You’ll know they’re done when they begin to brown on top and a toothpick inserted into the center comes out clean.


15 Responses to “SweetHeart-Healthy Banana Blueberry Spelt Muffins”

  1. 1 BitterSweet February 14, 2010 at 2:26 pm

    How wonderful! I’ve had a bag of date sugar waiting for a good use sitting around for the longest time, and I think I just found it…!

    • 2 Tessa February 14, 2010 at 2:32 pm

      hannah, i’m so glad i can help you out with such a big problem! 😉 i’ve been subbing date sugar into muffins and other types of cakes and cookies that don’t need to be TOO sweet, and it’s been working perfectly with a 1:1 ratio. it’s definitely helping me stave off sugar cravings!

      • 3 BitterSweet February 19, 2010 at 8:07 am

        That’s awesome to hear, seriously good to know! I was a little bit worried that it might not be as sweet, or that it would weigh down the baked goods (like brown sugar- the resulting sweets tend to be a bit more dense). Thanks for your input!

  2. 4 Kristi Rimkus February 14, 2010 at 2:32 pm

    I love all the healthy ingredients, and they look delicious! Perfect with coffee or tea for breakfast.

  3. 5 veggievixen February 14, 2010 at 10:33 pm

    it’s okay to participate in cheesy holidays, especially if you do it in your own special (and delicious) ways. i looooove blueberry muffins, and those cute wrappers! adorable.

  4. 6 Natalie February 15, 2010 at 8:12 am

    Oooh wow these sound so tasty!! Yum yum!

  5. 7 Julie February 15, 2010 at 10:22 pm

    these were SO yummy (and they disappeared SO fast)!

  6. 8 Talia February 17, 2010 at 11:53 am

    yay! the pics turned out sooo beautiful! loved baking with you, as always. looking forward to more.

  7. 9 Mandee February 21, 2010 at 1:41 am

    Yum, I love all the blueberries in the muffins! And I am going to make these gluten free but I don’t have date sugar, I might use raw sugar or agave.

    • 10 Tessa February 21, 2010 at 9:22 am

      Mandee, will you let me know how they turn out? I’d be really interested to see what happens with the recipe if you use a liquid sweetener. Have fun baking! 🙂

  8. 11 Archana July 24, 2011 at 12:08 pm

    Thanks for sharing that awesom recipe. I was looking for some healthy alternative for our son’s first birthday celebrations @ home & for the party thereafter and I bumped onto these muffins. I tried it upfront and he loved it right away – good finger food for him to eat by himself, yummy & healthy (I am still avoiding amounts of sugar and salt – the later I skipped in my version, also used regular organic milk instead of almond milk. Yet it was yummy!). Bonus we adults loved I too! 🙂 So it was in the baby food menu for the party and liked by them and the older kids! Given the popularity I took it again to our July baby BBQ celebrations today and they loved it too… So wanted to leave a note to say thanks from Scotland!:)

  9. 12 Archana July 24, 2011 at 12:11 pm

    Oh. Also I did use date paste instead (did not find date sugar), which I needed near double the amount….

  10. 13 Emily August 8, 2012 at 8:14 am

    Hi! I can’t find date sugar anywhere. What can I use instead and in what quantities? Thank you! X

    • 14 Tessa August 9, 2012 at 8:46 am

      Hi Emily,

      You can just use regular white cane sugar in the same amount if you’d like. If you are avoiding cane sugar, you can probably substitute agave – but since it’s a liquid, I would only use one banana instead of two.

  1. 1 Easiest Banana Bread « Cookies and Candids Trackback on January 17, 2011 at 1:22 pm

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