Many people may think they are sensitive to all gluten when in fact it is the wheat itself that causes them problems.
In America, our wheat crop is the most highly pesticided crop there is, and our wheat products are full of pesticide residue. Add to this the fact that today’s wheat strains are the result of so much hybridization and cross-breeding that the gluten protein does no longer resembles a gluten protein even from the last century. This makes it hard to determine just where the symptom-inducing sensitivity might lie.
I have found that people who are sensitive to wheat products often do just fine with spelt, an ancient cousin of wheat that has recently been rediscovered.
Like wheat, spelt is also in the gluten grain family but since it has not been as popular it has not been tinkered with the way wheat has. Spelt flour is a great one-to-one alternative for all-purpose wheat flour when baking, which is why I reached for it when I wanted to use up some bananas that had passed their prime.
These simple Banana Spelt Muffins are a delicious alternative to wheat-based muffins, and the recipe is eminently flexible to allow for almost any dietary restrictions. Enjoy!
Banana Spelt Muffins
Makes 12 muffins.
- 2 overripe bananas, smashed well
- 2 eggs or egg substitutes
- ¼ cup melted organic butter or other oil
- ½ cup organic sugar or other sweetener (honey, agave, maple syrup, etc.). Can add more, if you like sweeter muffins.
- 1 tsp. pure vanilla
- 1 ½ cup spelt flour, coconut flour, or gluten-free flour mix of rice, tapioca, and potato flour
- 1 tsp. aluminum-free baking soda
- ¼ tsp sea salt
- 1 cup shelled walnuts, other nuts, chocolate chips, shredded coconut, etc. (optional)
Preheat oven to 350 F. Place muffin liners in a cupcake tin, or grease well if not using liners.
In a medium bowl, puree bananas. Add melted butter, sugar, and vanilla, and mix well with a fork.
In a large bowl, blend together flour, baking soda, and sea salt. Add bowl of bananas to the flour mixture and stir together until well-blended. Fold in walnuts, if using.
Scoop into muffin tins, filling each cup about half full. Place in oven and bake for 35 minutes, or until an inserted toothpick comes out cleanly.