Banana Apple Spelt Muffins

This past week I finished my monthlong clean slate detox, one I’ve done a few times to recharge and feel my best again. This time around the cleanse was quite easy to get through, aside from the occasional cups coffee to get me through long/physical days at work, and a few spoonfuls of frozen yogurt, oh and the four days I had to completely redo {but I’ll blame those on monthly hormones}. Anyway, I feel great though, I really needed it. It got me back to eating balanced meals including whole grains, which I more often than not, don’t include in my diet.

For this last week, I was able to reintroduce soy products, eggs, and whole grain/gluten-free flours back into my diet. One of the breakfasts included muffins made from buckwheat flour, but not having any on hand I swapped it for Spelt flour, one of my favorites for breakfast baked goods, including these waffles. Honestly I can’t remember the last time I ate or made muffins. I would eat two for breakfast, and at first felt guilty, but really there’s not much to feel guilty about with these muffins. They have all the right nutrients and ingredients you need to feel good about yourself. Spelt, honey, banana, apple, and almonds…no preservatives, nothing processed, just natural wholesome clean muffins.

When you open the door of the oven to rotate your muffins, you instantly get a warm comforting smell. I was even more excited to try these muffins because they smelled exactly like a decadent banana walnut bread baking.

Every bite is crunchy and beyond moist with the occasional piece of soft apple slices, that are just delicious. They’re nutty not only from the chopped almonds but the spelt flour too, and although it’s a small amount, it’s a world of a difference compared to regular white flour or even whole wheat.

The spices are warming yet light enough for a flavorful spring muffin. Which makes them a perfect baked good for Easter brunch this Sunday or any brunch on warmer weekends ahead.

Ingredients {Makes 12 muffins}

1/2 cup – Spelt Flour

2 teaspoons – Baking Powder

1/2 teaspoon – Ground Cinnamon

1/2 teaspoon – Ground Ginger

1/4 teaspoon – Coarse Salt

4 large – Eggs

1 – Banana {ripe and mashed}

1/2 cup – Honey {preferably organic and local}

1 1/2 cups – Sweet Apple {peeled, cored and finely chopped – I used Macintosh, but Honeycrisp would work well}

1/2 cup – Raw Almonds {chopped}

Recipe {Adapted from Clean Slate}

Preheat oven to 350 degrees F, and line a standard muffin tin with liners.

In a small bowl, whisk the flour, baking powder, cinnamon, ginger, and salt together. In medium bowl, whisk the eggs until mixed well, stir in the banana and honey until well combined. Mix the flour mixture into your wet ingredients, and fold in the apple and almonds.

Divide batter evenly amongst the lined cups. Bake until toothpick comes out clean {about 25 to 30 minutes}. Transfer to wire rack, and cool completely. Store in an air tight container at room temperature for up to 4 days.