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Banana-Mango-Chocolate Chunk Spelt Muffins with Poppy Seeds

Banana-Mango-Chocolate Chunk Spelt Muffins, Oil-Free


After I created date-free chocolate muffins without any artificial sweetener, I’ve played a little with the recipe.  This time I made them light-coloured and added some poppy seeds. I smell them baking in the oven as I write this post!






  1. Place bananas, peanut butter, sea salt, and pealed and chopped mango into a blender and blend until smooth. Put mango first to ease blending. If the mixture seems too thick (it has to be easily pourable), add a dash of plant-based milk or water and blend again. The thickness depends on the ripeness of your bananas and the size of the mango.
  2. In a big bowl, mix together the flours, baking powder, cinnamon and poppy seeds.
  3. Add the wet mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared. Mix in chopped cacao paste or dark chocolate.
  4. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. This recipe makes 15 big muffins.
  5. Heat oven to 350 F (175 C). Bake for 30-35 minutes. The muffins will be done when cracks appear. Let cool for about 15 minutes before trying to remove from muffin forms.
  • Method: Baking

Keywords: muffins

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