Phew ! A pretty lengthy title huh ? I wanted a descriptive title and this was the result:-) Don't let the title scare you into thinking that this is some kind of complex recipe, the recipe itself is very simple and straightforward. This is the first time that I am posting a recipe with spelt flour in this space, though I have been experimenting with it for a while now. What I like most about spelt flour is that unlike wheat flour, spelt does not make muffins/ cakes very dense and chewy, so I find this a more appropriate substitute to apf in quick breads/ muffins and cakes.
Spelt is a cereal grain in the wheat family. It has a nutty and slightly sweet flavor similar to whole wheat flour. Spelt is said to have a strong nutritional profile, it has slightly fewer calories than whole wheat flour and a little more protein. Another important thing about spelt flour is that the gluten in this flour is different from wheat flour. In wheat flour the gluten is resilient and needs long kneading time to strengthen it and give breads structure. But the gluten in spelt flour breaks down easily, so it is important not to over mix it, otherwise it causes a crumbly texture.
A few weeks back when I wanted to use up a ripe banana and apple, this recipe was the solution I came up with to use them up. I added choco chips on a whim because I had some in my pantry, and I am really glad I did. This muffin does not have a very strong banana flavor and the combination of chocolate and slight banana flavor adds a very interesting and delicious taste to this muffin.If you are wondering what to do with those ripe bananas in your fruit basket too, give this one a try, its quick and easy to make and really worth it in terms of taste :-)
And here is how the muffin looked on the inside :-)
Click here for a printable view of this recipe
Ingredients and Method to make Apple banana choco chip muffins
Wet Ingredients
1 apple peeled, deseeded and cut into small pieces
1 ripe banana peeled and cut into small pieces
1/4 cup oil
1/2 cup plain yogurt
1 tsp vanilla extract
Dry Ingredients
2 cups spelt flour (can be substituted with all purpose flour (maida) or whole wheat flour (atta)) (see notes)
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/4 cup semi sweet chocolate chip
Pre heat oven to 350 deg F. Line muffin tray with muffin liners and keep aside
In a large bowl mix together all the dry ingredients except chocolate chips and keep aside.
Puree the apple pieces and banana pieces without adding any water until smooth. Yielded 1 heaped cup of pureed fruit, keep this aside. Whisk yogurt until smooth and keep aside. Add pureed banana+ apple, yogurt to the dry ingredients and mix gently.
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Add oil, vanilla extract and mix gently. Finally add chocolate chips, mix again and spoon into prepared muffin cups and bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool slightly, peel the liner and enjoy.
Store any leftover muffins in an airtight container and use within a day or two for best taste.
Yielded 12 regular sized muffins.
Notes:
Whole wheat flour (atta) or All purpose flour (maida) can be substituted in place of spelt flour in this recipe. Whole wheat flour will make the muffin a little more dense and chewy, for a lighter texture a combination of whole wheat flour and all purpose flour can be used in equal proportion.
Spelt is a cereal grain in the wheat family. It has a nutty and slightly sweet flavor similar to whole wheat flour. Spelt is said to have a strong nutritional profile, it has slightly fewer calories than whole wheat flour and a little more protein. Another important thing about spelt flour is that the gluten in this flour is different from wheat flour. In wheat flour the gluten is resilient and needs long kneading time to strengthen it and give breads structure. But the gluten in spelt flour breaks down easily, so it is important not to over mix it, otherwise it causes a crumbly texture.
A few weeks back when I wanted to use up a ripe banana and apple, this recipe was the solution I came up with to use them up. I added choco chips on a whim because I had some in my pantry, and I am really glad I did. This muffin does not have a very strong banana flavor and the combination of chocolate and slight banana flavor adds a very interesting and delicious taste to this muffin.If you are wondering what to do with those ripe bananas in your fruit basket too, give this one a try, its quick and easy to make and really worth it in terms of taste :-)
And here is how the muffin looked on the inside :-)
Click here for a printable view of this recipe
Ingredients and Method to make Apple banana choco chip muffins
Wet Ingredients
1 apple peeled, deseeded and cut into small pieces
1 ripe banana peeled and cut into small pieces
1/4 cup oil
1/2 cup plain yogurt
1 tsp vanilla extract
Dry Ingredients
2 cups spelt flour (can be substituted with all purpose flour (maida) or whole wheat flour (atta)) (see notes)
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/4 cup semi sweet chocolate chip
Pre heat oven to 350 deg F. Line muffin tray with muffin liners and keep aside
In a large bowl mix together all the dry ingredients except chocolate chips and keep aside.
Puree the apple pieces and banana pieces without adding any water until smooth. Yielded 1 heaped cup of pureed fruit, keep this aside. Whisk yogurt until smooth and keep aside. Add pureed banana+ apple, yogurt to the dry ingredients and mix gently.
The copyright of this content belongs to Veginspirations.com
Add oil, vanilla extract and mix gently. Finally add chocolate chips, mix again and spoon into prepared muffin cups and bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool slightly, peel the liner and enjoy.
Store any leftover muffins in an airtight container and use within a day or two for best taste.
Yielded 12 regular sized muffins.
Notes:
Whole wheat flour (atta) or All purpose flour (maida) can be substituted in place of spelt flour in this recipe. Whole wheat flour will make the muffin a little more dense and chewy, for a lighter texture a combination of whole wheat flour and all purpose flour can be used in equal proportion.
