Spelt Banana Muffins

A spelt banana muffin on a cooling rack.

Spelt banana muffins come together easily and turn out moist, tender, and perfectly sweetened. Packed with ripe bananas, crunchy walnuts, and topped with a buttery cinnamon crumble, they make the perfect breakfast treat.

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Author Heather

Ingredients

Muffins

2 large ripe bananas 1 cup of mashed banana
¾ cup (150 g) granulated sugar
½ cup (100 g) vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups (200 g) spelt flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup (56 g) chopped walnuts

Crumble topping

1 cup (100 g) spelt flour
⅓ cup (70 g) brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
5 tablespoons (70 g) unsalted butter melted

Instructions

Muffins

Preheat oven to 350℉ and line a muffin pan with liners (or grease pan) and set aside.
In a large bowl, add bananas and mash with a fork or potato masher.
Add granulated sugar oil, eggs, and vanilla extract. Stir until combined. Set aside.
In a separate bowl, whisk (or sift) together the dry ingredients: spelt flour, baking soda, cinnamon, and salt.
Pour dry ingredients into the wet ingredients and stir until just combined. Fold in chopped nuts.
Distribute batter between 12 muffin cups and set aside. For smaller muffins without muffin tops, divide into 14 muffin cups instead.

Crumble

In a bowl, add crumble ingredients: flour, brown sugar, cinnamon, salt, and melted butter. Mash with a fork to combine - mixture should look like wet, clumpy sand.
If your crumble looks wet, add more flour, 1 tablespoon at a time, until the mixture comes together and creates small clumps.
Spoon crumble on top of each muffin, pressing down lightly to adhere crumble to batter.
Bake for about 20-22 minutes, or until the muffins pop back when gently pressed on top.
Allow pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.

Notes

Storage: Banana muffins will keep for about 3-4 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
To ripen bananas quickly: Set your oven to 300F, line a baking sheet with parchment paper, and lay out your unpeeled bananas. Bake for about 15-30 minutes, or until skins look shiny and black. Allow bananas to cool before handling.
Whole wheat spelt flour measurements: 1 cup = 100 grams

Nutrition