These muffins fill your house with that wonderful smell of banana bread and are delicious individual snacks. A delightful banana flavour, a light sweetness and the texture turned out perfectly, even though the lack of eggs. I’ve made several vegan friendly muffins but mostly have used nut flours, which means my son Mattias couldn’t take them to school. This banana bread muffin is nut free, egg free, dairy free, and safe for wheat or gluten sensitivities*. The true test was when my family tried them and immediately came back for seconds! The first batch was gone so quickly, I was lucky to snap some photos before the basket was empty.
The first time I made these banana bread muffins, Lucas, my youngest son that has major food sensory issues, even came back for seconds! Nick and I were so excited and relieved as his food intake is always a struggle. This muffin eating excitement was short lived of course as he refused to try them again or any other muffin whenever a fresh batch was made. It’s been several months now since he ate those two muffins and for many weeks he’s been refusing all food except crackers, almond butter, dry o’s, and his special formula. He used to drink a fully loaded smoothie once a day which we were so thankful for as it provided him with key nutrients. Now that he stopped drinking those we are definitely worried about his nutritional intake. It’s beyond stressful when you can’t get your kid to eat!
We’ve had three appointments at Children’s Hospital with an OT to work on his food sensory issues. The first appointment was over three hours long and in the last five minutes Lucas finally tried applesauce. I actually cried tears of joy while watching him proudly tasting the applesauce, then he jumped around the room while shouting “I tried it and I liked it”. The OT, the dietician, and I were all giving high fives and hugs. It was a great moment since it was a wet texture and a new food item. I was filled with hope that we might actually have found the help we’ve needed. He ate applesauce a few more times the following week but then adamantly refused it and still does to this day. The next few appointments weren’t as successful and we’re currently waiting for an appointment to the psychology department. The OT thinks this will benefit him as he has a genuine fear of almost all food. This fear most likely stems from how many foods cause havoc on his skin and within in his body. Sometimes he tells us food makes his tongue or mouth hurt, and most the time he says it makes him hot. If he coughs or gags while eating he immediately distrusts that food item and will not go near it again. We have tried so many endless ways to get him to eat over the past two years, while keeping his food as masto safe as we could, I’m completely out of ideas. Today in a desperate attempt to try and get any food in him, I dug through my pile of recipe notes and found my banana bread muffin recipe.
I whipped them up while silently hoping Lucas would try it just one more time. I made a few without the cinnamon and vanilla (cinnamon is a mast cell trigger as well as vanilla extract as it contains alcohol). To my surprise he actually ate almost a full muffin! I know it’s only a small piece and seems silly to be excited but when you struggle daily to get your kid to eat, it’s amazing how the small victories can feel like you’ve climbed a mountain!
Those that are only wheat or gluten sensitive may be able to tolerate spelt. Spelt is Triticum spelta and wheat is Triticum aestivum, meaning they are two different species, as well as the gluten found in spelt acts differently and is more water soluble making it easier to digest. It is recommended those with true celiac disease should avoid spelt.
- 1-1/4 cup Spelt Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon
- ¼ tsp Sea Salt
- 3 Ripe Bananas, mashed (about 1-3/4 cups)
- ¼ cup Milk of choice (almond, oat, coconut, etc)
- ¼ cup Coconut Oil, melted or Grapeseed Oil
- ¼ cup Honey, Maple Syrup, or Date Paste
- 2 tsp Vanilla
- 1 tsp Apple Cider Vinegar
- Optional add ins:
- ¼ cup Carob Chips, or sub dark chocolate chips
- Preheat oven to 350.
- Whisk together the spelt flour, baking powder, baking soda, cinnamon and sea salt in a large bowl.
- In a medium bowl, mash the bananas well. Add the melted coconut oil, sweetener of choice, and vanilla, whisk until well blended. Add the apple cider vinegar and stir briefly to mix.
- Add the wet mixture to the dry ingredients, stir gently just until flour is mixed. Fold in the carob chips.
- Quickly spoon the batter into muffin tins and place in the oven. I use silicone muffin tins, so no need for greasing the tray. If using a metal muffin tin lightly grease or use baking paper, before spooning mixture in.
- Bake for 20-22 mins, until center springs back when touched.
- Let cool in pan for 5-10 minutes, then move to a cooling rack.
- Makes 12 regular sized muffins.