Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.
I like to think of recipes as my collection of memories. They are the thread to all the places I’ve lived, the people I’ve known, and the tables I’ve sat under…constantly building and morphing with each stage in my life. I can throw together a spinach salad with strawberries and be taken back to the time I was 15 and washing windows at an elderly couple’s house who went to my church. I can dust powdered sugar on top of a spice cake and feel myself back in my grandmother’s farmhouse, her gnarled hands washing dishes over the window that overlooked the yellow and blue swing.
These blueberry banana spelt muffins are the newest addition to my stash of borrowed recipes. When I make them I’ll think of kids playing together in the backyard. Candles burning on a Saturday morning over brunch with new friends. I’ll think of starting life in Atlanta and this new chapter we find ourselves in.
These muffins are incredibly moist and easy to throw together. We can eat the entire dozen in one sitting…they are that good!
BLUEBERRY BANANA SPELT MUFFINS
- 3/4 cup mashed ripe banana (about 2 medium)
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 2 cups light spelt flour (I blended half almond meal + half wheat pastry flour because I didn’t need them wheat-free and spelt flour can be difficult to find. Make them how you like. Either way tastes amazing!)
- 6 tablespoons coconut sugar (or Sucanat or natural cane sugar)
- 2 teaspoons baking powder
- 1.5 teaspoons cinnamon
- 1/2 tsp fine grain sea salt
- 1/2 tsp baking soda
- 1/2 cup chopped walnut pieces (I didn’t use any)
- 1 cup frozen or fresh blueberries (see note)
- Preheat oven to 350F and grease a muffin tin.
- In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie.
- Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
- Melt the coconut oil in a small pot over low heat. Set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
- Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
- Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will seem very full, but this is normal!) I like to press a few extra blueberries on top of each so they look pretty after baking.
- Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
- Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.