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. 13
    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. 15

    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. 19

    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. 23

    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. 25

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

  11. 26

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

  12. 27

    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. 29

    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. 30

    can u freeze these?

  15. 32
    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!

  16. 35

    Quick clarification: do we need both baking powder and baking soda or either one. I ask because the directions require mixing either one (indicated by a “/”) but the list of ingredients lists both.
    Btw, I too required more time (like 35-40 min) for these to be completely done.Thanks!

  17. 36
    Melanie D says

    Oh my! These are wonderful!! I just made them. They are light /fluffy like the picture, but I did add one egg. I also had to add a splash more milk as the batter was thick. I had enough batter for 14 muffins and then I heated up my (Teflon) waffle iron and cooked the balance of the batter .. I got 2 waffles. So, YES, you can even use this batter for waffles. WONDERFUL ! thanks a ton !!!

  18. 38
    Wendy Misener says

    Fantastic recipe. I had 3 ripe bananas sitting on my counter and googled spelt banana muffins and found your recipe. Made a batch today and produced 12 larger sized muffins. My tray was quite full and so I added 2 extra minutes on the time for a total bake of 27 minutes at 300 F. I used dark brown sugar and organic all-purpose spelt flour to excellent results. I really think the ground flaxseed inclusion takes these muffins to their wonderful texture. Great thinking! Husband likes them too and he usually sniffs at my ‘healthy’ baking. I also added 1/2 cup dry toasted cashews to the mix. This recipe is a keeper and I will definitely make over and over again. Kindest Regards.

  19. 40
    Cindy Childers says

    Hey Anne! I’m a regular on your blog and love all your recipes. Doing the WSU right now and loving it! Question about the Spelt Muffins….i went to the store and passed by an aisle and wha-la it had spelt sitting on it and I remembered right there there was a recipe for these this week. Score! Question though, they had both Spelt White and Spelt Wheat….(I got white) but what is the difference? Spelt flour had been so hard to find and then all the sudden I had a choice! :) Ha ha! I may try the Spelt Wheat next time, but but recipes I see just call for Spelt so wondering which I should be using. Thanks! Cindy

    • 41

      Nice – glad you found it! Spelt white vs. spelt wheat is just like normal white flour vs. wheat flour. The wheat flour might be slightly more nutritious/less processed, but you can use either!

  20. 42
    Hassan Sleiman says

    Hi Anne, thanx for sharing this recipe! I’m gonna make it today. Question, can I add coconut oil or butter to the wet mix?

  21. 44

    Hi Anne – If we used a loaf pan instead how long do we cook it in the oven?

  22. 46

    These were one of the best muffins I have ever made. And I make muffins often. The only change I made was I added 1/3 cup of melted coconut oil. They were so moist and delishes. Thank you.

  23. 48

    Can I change the milk with yogurt?

    • 49

      You can try it and let us know how it goes – I bet it would work best if you use all regular (not Greek – might be too thick) yogurt.

  24. 50
    Louise Ridley says

    Raining bank holiday in Geneva so just about to get the kids to make these :)

  25. 52

    baking and soda powder, do i need to use both?

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