Delicious and easy oatmeal muffins naturally sweetened and make with spelt and whole grain spelt flour. A breakfast treat for the whole family!
Course
Breakfast, Snack
Category
Baking
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings12muffins
Calories170kcal
AutorElle
Ingredients
Bowl 1:
1cupfine-cut rolled oats(100 g)
1cupbuttermilk(250 ml)
1/2cupmelted butter(115 g)
1/3cupbrown sugar mascabado(50 g)
1large ripe banana,mashed
Pinchof cinnamon(Ceylon)
1large egg,lightly beaten
Bowl 2:
1cupspelt flour,or a mix of white (70 g) and whole (50 g)
1teaspooncoarse sea salt
1/2teaspoonbaking soda
1teaspoonbaking powder
Method
Preheat the oven to 400°F / 200°C and grease a muffin pan with butter or line with muffin liners.
In a large bowl, combine the oats and buttermilk and let stand for 10 minutes.
Add the butter, brown sugar, banana, cinnamon and egg. Adding one ingredient at a time, stirring well with a spatula each time before adding the next ingredient.
In a separate bowl, whisk together the flours, salt, baking soda and baking powder.
Gently stir the dry ingredients into the wet ingredients until just combined. Do not over mix!
Distribute the batter evenly between the lined muffin tin and bake for 20-25 minutes, until lightly golden brown and firm to the touch.
Allow the muffins to cool for 5 minutes before lifting out of the tin. Then transfer to a wire rack to fully cool (or enjoy while still warm!).
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.