Loaded with healthy fats and fiber, these delicious banana-chocolate chip muffins are made with spelt, almond milk, coconut oil, and agave nectar.
- ½ cup almond milk
- ½ cup coconut oil, melted
- 3 small bananas, mashed
- 2 eggs, lightly beaten
- ⅓ cup agave nectar
- 1 teaspoon vanilla extract
- 2 cups spelt flour
- 1 cup semi-sweet chocolate chips
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 (.25 ounce) package unflavored gelatin
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
- Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
- Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.