Banana Spelt Muffins

These Banana Spelt Muffins are delicious and very nutritious! They are nice and moist thanks to the bananas, milk, and yogurt, and healthy fat is added in the form of ground flaxseed instead of butter or oil. The spelt flour makes them nice and doughy, too, as well as higher in fiber. I’ve also decreased the amount of sugar normally found in muffins, but I promise they still taste good!

banana spelt muffins

Banana Spelt Muffins

(makes 12 muffins)


  • 2 C spelt flour
  • 1/2 C brown sugar
  • 1/2 C finely ground flaxseed
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 very ripe bananas, mashed
  • 3/4 C milk
  • 1/2 C plain (or vanilla) Greek yogurt
  • Optional add ins: 1/2 C each of: walnuts, raisins, blueberries, dark chocolate chips, etc.!


1. Preheat oven to 300 (spelt bakes more quickly than regular flour!).

2. In two large bowls, separately mix dry (flour, sugar, flax, cinnamon, baking powder/soda, salt) and wet (bananas, milk, yogurt, add-ins) ingredients.

3. Add wet ingredients to dry, stirring until mixed.

4. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkle of raw oats so they look pretty ;)

5. Pop them in the oven! Bake for 20 to 25 minutes — fork check to make sure they are done.

banana spelt muffins

Enjoy! For more information on spelt, click here to check out my original post!


  1. 1

    Hi Anne! Love you blog — I just found it after seeing one of your recipes on Sparkrecipes. I made these banana spelt muffins today — Oh My Goodness…. the best thing ever! I can’t wait to try even more of the great things on your blog. Thanks for sharing! You have a new fANNEtastic fan.

  2. 3

    I am recently new to your blog and loved it right away! I just baked these last night and they are so delicious! I don’t think I’ve made a recipe so fast after seeing it on a blog but the pics looked so good! Thanks for sharing the recipe; I can’t wait to try more for my family! I love that it’s so healthy! BTW, you got us hooked on Spelt flour now! ;)

  3. 5

    Do you have nutrition info for these? I think they’d make a rocking breakfast or lovely afternoon snack!

    • 6

      I don’t, I’m sorry. I will try to calculate it sometime in the near future but I’m so busy with school right now I don’t think I’ll have a chance to!

  4. 7
    Karin Carmack says:

    Hi Anne, love your blog. Made several of your recipes all great so far. This one especially a big hit with my kids :-) Also quick point, I enjoyed your yoga blog. It gave me motivation to give yoga a try again. I am a bit like you…if I am not in pain or sweating profusely I have not had a good workout!

  5. 9

    Hi Anne! Can you leave out the flaxseed from these muffins?

  6. 11
    Leila Kumar says:

    Just made these with a handful of oats, and substituted almond milk for regular, and pear for the banana! :) They are delicious and my three and five yr old helped make them!

  7. 13
    Natalie says:

    Hi Anne, I have tried many different recipes for spelt/banana muffins, and they all pale in comparison to yours! I added 1 cup frozen blueberries, as we love them very berry, and the consistency/density was great! Just to boost the compliment I am classically French trianed chef, and I will continue to use this recipe in my repertoire! Thank you for sharing, and best of luck in all your endeavors!

  8. 15

    Hi Anne –

    Your recipes are always great :) I just recently made the apple spelt muffins and they were quite the hit! I have someone coming over with a lactose sensitivity so I was wondering what I can substitute the greek yogurt with? I already sub the milk with almond milk and that was no problem last time


  9. 19

    These are LOVELY ! For various reasons, my partner and I are on a no wheat, no lactose thing at the mo. I made these with soy milk and soy yoghurt and demerera sugar. I added in desert spoon of chuck peanut butter for good measure and a few chocolate chips. They turned out great ( think it may be the temperature thing – I have been known to cremate cakes before :) ) Eaten 2 already. Oops! Looking forward to being smug when my other half gets home – normally my “health” cakes can be pretty foul but he will def be impressed with these ! Will be checking out the blog for other great recipes. Thanks xxx

  10. 21

    Hi Anne, this recipe is a keeper. I added carrot and apple sauce. Thanks

  11. 22

    Made these today on this rainy Sunday afternoon. I added an egg. They were so moist and delicious! Thanks for sharing :)

  12. 23

    Anne, what a brilliant recipe! I made these muffins yesterday. The only thing I changed was I did not use any sugar at all but instead I used honey (and reduced the amount of milk by the same amount) and added chopped dates! A complete success with my whole family (including a toddler) and fussy friends!

  13. 25

    Just made these muffins and they look good but they were waaaaay undercooked in the middle so have just put them back in oven. They were undercooked even though I left them in for 35 minutes … so the 20-25 minute suggestion might be off (my oven temp was 300 but my muffins may have been a bit big … made slightly fewer … so that might have been problem. Thanks for posting. Jackie

  14. 26

    can u freeze these?

  15. 28
    Jennifer Lattin says:

    Just made these — THANK YOU! This is exactly the type of muffin I have been seriously craving lately. Reminds me too of why I love spelt flour, even though the current trends are almond and coconut flours (which, I do not hate, I just think, spelt flour is just one of my favorite flours).

    These muffins have great texture-dense, but not overly such….chewy, and good flavor. This may be my “go to” muffin recipe now. I did use pumpkin instead of banana. My chosen mix-ins were slivered almonds and I successfully used cashew milk in place of cow’s milk with no worries. I look forward to trying other flavor combos, such as applesauce, bananas, and pecans, choc. chips. Yum!

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