Easy Spelt Moist Banana Muffins
These spelt banana muffins are moist and light and require only 10 minutes of preparation and 20 minutes of baking. This easy-spelt banana muffin recipe is perfect for breakfast or a snack and is ideal for beginner bakers—no fancy equipment is needed.
These spelt banana muffins are moist and light and require only 10 minutes of preparation and 20 minutes of baking. This easy-spelt banana muffin recipe is perfect for breakfast or a snack and is ideal for beginner bakers—no fancy equipment is needed. The recipe is adaptable to a vegan banana muffin by substituting the egg with 1/4 cup of yoghurt or apple puree. You can also experiment with other flours, such as regular or buckwheat flour. The flavour closely resembles that of banana bread but in muffin form.
This recipe is versatile and allows for the use of various fruits in place of bananas. Consider the following options:
- Apples: Finely grated or chopped apples can add moisture and a subtle sweetness to the muffins.
- Berries: Blueberries, raspberries, or chopped strawberries can introduce a burst of flavour and colour.
- Pears: Chopped pears provide a delicate sweetness and moist texture.
- Peaches or Nectarines: Diced stone fruits can offer a juicy and fragrant twist.
When substituting fruits, ensure they are ripe and appropriately prepared (peeled, cored, chopped) to maintain the desired texture and moisture level in the muffins.
If you would prefer to use regular flour swap out the spelt flour, or if you have access to self-raising flour, feel free to use that and leave out the baking powder and bicarbonate of soda.
Ingredients
- Mashed banana – 450g (4 small)
- Spelt flour – 150g (1 cup)
- Light brown sugar – 120g (1/2 cup)
- Large egg – 1
- Sunflower oil (or your preferred oil) – 60ml (1/4 cup)
- Baking powder – 1/2 tsp
- Bi Carbonate of Soda – 1/2 tsp
- Ground cinnamon – 1 tsp
- Pinch salt
Method
- PREHEAT oven 170˚C fan, 190˚C
- GREASE or paper line 12 cup muffin tray
- MASH the banana with a fork and set aside
- SIFT flour, baking powder, baking soda, cinnamon and salt in a large bowl and whisk to combine all the ingredients
- ADD sugar to flour
- MIX egg and oil together
- COMBINE the wet ingredients with the banana and stir gently
- COMBINE the dry ingredients to the banana mix and stir gently until all the flour is fully mixed
- SCOOP using a small ice cream scoop a large portion into your greased muffin tray.
- BAKE in your preheated oven for 20-25 minutes, until golden brown and cooked in the centre.
- COOL for a few minutes before removing from the tray. You may need to use a silicone spatula to gently help release the muffin from the tray.
Sue Maree P Baking Tips
- Flour – swap out spelt flour for regular flour or use self-raising flour and leave out the baking powder and bicarb soda.
- Vegan – leave the egg out and add either 1/4 cup of plain yoghurt or 1/4 cup apple puree
- Natural sugar – use maple syrup, date or agave syrup
- Oil – swap and use coconut oil instead
- Always bake on the middle shelf in a preheated oven
- Why did my muffins not rise? The oven may not have been hot enough. Also be careful not to open the oven door while baking.
- Adjusting Sweetness: Depending on the sweetness of the substituted fruit, you may need to modify the sugar content to balance the flavour.
- Spices and Add-ins: Enhance the muffins by adding spices like cinnamon or nutmeg, or incorporate nuts, seeds, or chocolate chips for extra texture and taste.