These spelt banana muffins are delicious and very nutritious! They’re 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 Muffins with Spelt Flour
Have you ever baked with spelt flour? I highly recommend it! It’s high in fiber, so you get more nutrients in your baked goods. Plus, it’s got a delicious lightly nutty, slightly sweet flavor that’s perfect for these banana muffins.
Spelt flour also has a slightly different texture than all-purpose flour, which gives these muffins a little bit of extra crunch!
Here’s what you’ll need to make these tasty muffins:
- spelt flour
- brown sugar
- ripe bananas (the riper, the better – the muffins will be sweeter that way!)
- flaxseed (finely ground)
- baking powder
- plain Greek yogurt (Or vanilla, if that’s what you have! It’ll give it a nice vanilla flavor.)
Additionally, you can toss in some add-ins like walnuts, raisins, blueberries, or dark chocolate chips.
How to Make Spelt Muffins with Banana
Baking these muffins is similar to any muffin, except they’ll bake quicker. Spelt flour bakes quicker than regular flour. So here, we’re baking at a slightly lower temperature than usual: 300 degrees F.
Basically, you combine the dry ingredients in a large bowl. Separately, mix together the wet ingredients. Then, pour the wet mixture into the dry mixture, stirring the batter until well-mixed.
Using a nonstick or greased muffin pan, spoon the batter into each section, topping with a sprinkle of raw oats if desired. Then, bake for 20-25 minutes! Check with a fork or toothpick to make sure they’re done (it should come out clean).
Once cooled, it’s time to dig in!
How to Store
The muffins should be stored in an airtight container or zip-able bag on the counter for 2-3 days. I also recommend placing a paper towel inside the container. This should help keep the muffins from getting too moist.
You’ll find the full banana spelt muffins recipe at the end of this post. I hope you enjoy!
Looking for more delicious muffin recipes? Check these out:
- Sweet Potato Muffins with Coconut
- Ginger Pear Muffins with Honey
- Vegan Zucchini Muffins with Lemon
- Spiced Butternut Squash Muffins
- Healthy Peach Muffins
- Vegan Carrot Cake 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 skim milk
- 1/2 C plain (or vanilla) Greek yogurt
- Optional add ins: 1/2 C each of: walnuts, raisins, blueberries, dark chocolate chips, etc.!
- Preheat oven to 300 (spelt bakes more quickly than regular flour!).
- In two large bowls, separately mix dry (flour, sugar, flax, cinnamon, baking powder/soda, salt) and wet (bananas, milk, yogurt, add-ins) ingredients.
- Add wet ingredients to dry, stirring until mixed.
- Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkle of raw oats so they look pretty 😉
- Pop them in the oven! Bake for 20 to 25 minutes — fork check to make sure they are done.