Prep: 1. Preheat oven to 350 and grease a muffin tin. 2. Combine milk and vinegar, let sit. 3. Mash banana and chop walnut. 4. Melt coconut oil in a microwave safe cup or small saucepan (if necessary). Set aside to cool. Make: 1. Whisk together flour, sugar, baking powder, cinnamon, salt, and baking soda. 2. In a separate bowl whisk together milk, banana, coconut oil, maple syrup, vanilla and coconut oil 3. Gently mix milk/banana mixture into flour mixture. (Spelt is fragile so don't overmix). Fold in the walnuts and blueberries. 4. Pour batter into prepared muffin tins and bake at for 23-27 minutes, or until a toothpick comes out clean. 5. Cool and enjoy!
If you can't find spelt flour whole wheat will work just fine. You may need another couple tablespoons of milk to get the right consistency. You can also beat it a little harder. Frozen blueberries also work just fine if fresh aren't in season. These also freeze extremely well! Make sure to cool them completely and cut them into individual servings before freezing. To reheat, pop them in the microwave for 20-40 seconds. It's best to reheat them one at a time if you can. A great healthy breakfast!