½  cup butter
1/2 cup sucanat*
1/2 cup maplesyrup*
½ tsp vanilla

2 ½ overly ripe bananas

2 eggs

2 cups whole spelt

1 ½  tsp vinegar

1 tsp cinnamon

¼ cup milk

½ cup chopped pecans

1 tsp baking soda

½ tsp sea salt

2/3 cup fresh raspberries
 

Cream butter and yellow sugar in a mixer. Add vanilla and bananas. Mix well. Scrape the bowl and add eggs. Mix. Put spelt flour, baking soda and sea salt together. Mix vinegar with the milk. Add the four mixture, milk mixture and pecans to the mixer bowl and mix thoroughly. Add rasberries at the very end. Grease large muffins tin with coconut oil. Divide the batter into the 6 muffin tin cavities. Bake at 350 degrees for 25-30 minutes.

Make 6 large muffins or 10 regular size muffins 

* Can substitute 1 cup agave or 1 cup honey

Fast and easy to make. They can be made ahead and frozen for greated convenience. Made with whole grain spelt flour helps to keep blood sugar stable.