I adapted this recipe from a blueberry cornbread muffin recipe. I know, not even close! But I really like how they turned out. I actually used kefir instead of milk, it was what I had on hand. Next time I want to try coconut milk, and I may substitute coconut oil for the butter sometime. If you do use coconut oil instead of butter, you will want to cut back on the sugar a bit or it could be too sweet.
1 1/4 cup spelt flour
1/2 cup flax meal (ground flax seeds)
1/2 raw sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/2 cup butter, melted
1 egg, beaten
2 bananas mashed
handful of chocolate chips (optional)
Preheat oven to 375. Grease muffin pan or line with paper muffin liners. Sift flour, flax, sugar, salt and baking powder together in a large bowl. In a small bowl, combine the milk, butter and egg. Mash the bananas in another bowl. Mix the wet ingredients into the flour mixture just until combined. Spoon batter into prepared muffin pan. Sprinkle chocolate chips on top and press in slightly. Bake in preheated oven for about 20 minutes. Let muffins sit for 10 minutes before removing from pan.