These spelt banana muffins make the perfect snack or healthy breakfast for kids or adults. They can also be made with whole wheat flour. You can choose to make these slightly healthier with less sugar and a sprinkling of oats on top, or make them into more of a sweet treat with a little extra sugar and chocolate chips.
These spelt banana muffins was one of those recipes that came about because I had bananas that needed using. You know those right? 🙂
If you prefer a loaf, I also have a Spelt Banana Bread recipe that’s amazing! These Spelt Oatmeal Raisin Cookies are also a favorite around here!
I didn’t think I’d end up posting the recipe, but we ate these in record time especially since the hubby doesn’t like bananas baked into anything so I decided they were worth sharing. I continue to make these over and over again.
Even 6 years after I originally posted this spelt banana muffins recipe, I still make these muffins on a regular basis (and my kids are always excited to see that I’ve made a batch!) so that should tell you how good these are. This is definitely my go-to recipe to use up bananas.
These spelt muffins are nutritious while still being super yummy. They’re barely sweet with just 4 tbsp of maple syrup (or your favorite liquid sweetener, honey is good too) and full of whole grains and fruit so they’re great for breakfast or a healthy snack.
I tend to add a little extra brown sugar sometimes for a sweeter treat, but that’s completely optional as written in the recipe. To keep them a little healthier I usually don’t mix chocolate chips in (although you absolutely can), I just sprinkle some on top.
Give these spelt banana muffins a try and make it your own! Extra sugar or not, chocolate chips or not, it’s totally up to you! If you have any other delicious ideas, please let me know in the comments section below, I’d love to hear from you!
I hope you enjoy these whole grain muffins as much as we do!
If you need something gluten-free and grain-free, try these paleo banana muffins!
Spelt Banana Muffins
- 240 grams (1 3/4 cups) whole spelt flour (or you can use white whole wheat, or whole grain soft white wheat)
- 75 grams (3/4 cup) old fashioned rolled oats plus more for sprinkling on top
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/2 cup brown sugar (optional)
- 1/2 cup butter melted
- 2 eggs
- 2 cups mashed banana
- 1 teaspoon vanilla
- 1/2 cup walnuts or chocolate chips optional
- Preheat oven to 350 degrees. Prepare a muffin tin with paper liners and set aside.
- In a bowl, stir together the spelt flour, oats, cinnamon, baking soda, baking powder and salt.
- In another bowl, mix the maple syrup, melted butter, eggs, banana and vanilla. Add the dry ingredients to the wet and stir together just until combined. Fold in your choice of addins like walnuts or chocolate chips, if desired and divide among the 12 muffin cups. Sprinkle with a pinch of oats or extra chocolate chips if desired and place in the oven.
- Bake at 350 degrees for 15-18 minutes until a toothpick comes out clean. Cool completely before storing.
Comments & Reviews
Cheryl Hagel says
Our family is crazy about these
Erin @ Food Doodles says
I’m so glad you like them! Thanks for your feedback. 🙂
So good!! Lovely and moist. No sugar added. Bananas and maple syrup only. Will definitely be making again.
Erin @ Food Doodles says
I’m so glad to hear that! And awesome that you liked them without the extra sugar. Thanks a ton for your feedback. 🙂
Love these muffins! My 4 year old and I made them this afternoon with dried cranberries, and NO sugar (just the maple). Definitely a keeper! Thank you!
Erin @ Food Doodles says
I’m so sorry for just now seeing your comment, over half a year later. 🙁 It was in spam for some reason. I’m really glad that you enjoyed the muffins! Cranberries sounds great. Thanks for your comment and sorry again.
We love these muffins! I never add the extra sugar but this morning I added chocolate chips and 1/4 cup cocoa powder to make double chocolate muffins. They were fantastic!
Krista Brenner says
Do you have the nutritional values for this recipe? Calories, nutrients, fibre, sugars etc.
Hi. May I know whether can I bake this in a rectangular/ square baking tray? Thanks.
Thanks for the recipe! My girls love these—I make them every few weeks and freeze them. They love having them once a week in their school lunch.
My 3 yr old and I have made these muffins soo many times! They are our favorite! We add hemp seeds and chia seeds to ours. Going to try adding blueberries to our next batch.
Heidi @ Food Doodles says
So glad you’re enjoying them! Especially your little guy 🙂 My kids love these too. Great idea adding those seeds for some extra nutrition and blueberries sound delish!
jenny @ hello great health says
these are delicious! I made them for my son’s school tuckshop homebaking today (I kept a few out for us to eat too!)
This is almost exactly the same as my oatmeal-banana muffins that I have been making for years and years! I am glad to know that with some slight tweaking I can make them with spelt. I have recently made the switch to spelt for as much baking as possible, and will be so happy to send these to school for snack time than my old version! Also, I might indulge in one myself– I don’t generally eat grains but have decided to add some spelt to my diet. It’s just such a great food. The baking can have so much less sugar too, as spelt just seems to have a natural sweetness!
I find, when baking with banana, if I puree it with a hand blender until it’s super smooth, the resulting baking comes out much sweeter. So, less sweetener can be used.
Also, do you ever use spelt flakes instead of oats? I see they have them at my bulk place and was going to buy some.
Thanks for this delish recipe!! I love baking but of late have been looking for healthier baking treats.
I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you 🙂 Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.
Bec, Sydney, Australia
Ms Angel says
Just made these with my three year old. our bananas were not so ripe so it was not very sweet but the added raisins and a little honey worked wonders. came out deliciously soft and i feel happy giving her something that it healthy! thanks
I made these muffins this morning (with the chocolate chips) and they were delicious! Thanks for the great recipe :o)
I made these last week and there were fabulous! I put chocolate chips in them and my 14 year old had 3 in one day!! Thanks!
Hello Heidi, I made the spelt flour oat muffins and they were so scrumptious! thanks for the recipe. I’m excited about making other dishes from your website. 🙂 Your baby is precious!!!
Googled banana spelt muffins hoping for a bonus sugar free recipe, and I’m so glad yours was the first to pop up! As someone who always bakes healthy, I’d say this was one of the top muffin recipes I’ve made.
Pam C says
Yum yum. I can’t believe how good these muffins are especially as they are so healthy. Thank you
I am always experimenting with healthy recipes. These muffins are moist and delicious! I did substitute ‘flax eggs’ (1 tbsp flax+3 tbsp water) for each egg. I will definetly make these again!
Just made them and they are so good! My mom and I just couldn’t wait so we ate one hot from the oven with a fork! Thank you for the awesome recipe 🙂
I found this recipe by chance after my kids and I decided to try a sugar-free diet for 2 weeks. The diet excludes wheat – so I was looking for a spelt/fruit-based treat. The muffins were a huge hit and I have gone on to make them 5 more times. It might be my oven, but I do need to cook them longer – 22 min is perfect. Thanks so much, I look forward to trying your other recipes.
I googled spelt banana muffins and your recipe was the first to pop up. I am not a very good baker, and these turned out as beautiful as your pictures, and were very moist and very delicious!! This recipe is a keeper!! Thanks!
Oh My, these indeed look super healthy. I agree with you Heidi, the spelt gives the baked goods a real robust flavour. I’m sure the oats and bananas only further enhance it. Thanks for the recipe… I’m amazed you create your own.
I have made these twice now and they are to die for! So yummy and healthy…chock full of whole grain and very little sugar. I feel good about giving them to my toddlers too!
Erin @ Texanerin Baking says
Oh wow. So little sweetener! That’s great. 🙂 I guess the banana helps out a lot with that. They do look fantastic!
I just came across your blog and love it! Can’t wait to make these muffins:)
These would be great to send to school! Thanks 🙂
Eat Good 4 Life says
These are perfect for breakfast and on the go. I love the ingredient list. I need to go in the kitchen and bake me a few 🙂
These muffins look great, love that you use spelt and oats!
I love baking with spelt & oatmeal – your muffins look so moist!
Kiersten @ Oh My Veggies says
I need to make some healthy muffins like this to have for breakfast! I wonder if I could use teff flour instead of spelt? I have a big bag of it from a failed injera attempt and no idea what to do with it!
Heidi @ Food Doodles says
I really have no idea… I have no experience with teff flour, but I do know it’s gluten free so you wouldn’t be able to use all teff. Let me know if you do try it – I think I have some teff hiding in my cupboard too that I should use up too!
Annie @ Naturally Sweet Recipes says
Oh yummy! I love the flavor combination but they the thing that looks so irresistible is how moist they look! I haven’t eaten breakfast now and now I just want those muffins!! Have a great weekend to you!
Ari @ Ari's Menu says
These look so gooey and delicious! I love baking with banana and I actually get excited when I see mine starting to look a little questionable for regular eating, haha.