These spelt raspberry banana muffins are light, moist and a perfect breakfast treat. I love baking my spelt muffins in a smaller bite-size muffin that's not too big. The spelt raspberry banana muffin recipe is made with light whole grain or white flour or would work well baked with regular flour. My tip for making the muffins moist is to bake with brown sugar and oil instead of butter. For the spelt muffin recipe, the mixing method is the classic wet and dry method that is easy to whip up doesn't require electric equipment. The healthy fruit muffins will stay moist for a few days or if you prefer freeze half and have for a lazy day. Watch my video for more handy baking tips.
Makes = 12
Takes = 10 mins prep.
Bakes = 20 mins
- Mashed banana – 200g (2 small)
- Large egg – 1
- Sunflower oil or butter (or your preferred oil) – 60ml (1/4 cup)
- Spelt whole grain or white flour (or 50/50)– 150g (1 cup)
- Baking powder – 1/2 tsp
- Bi Carbonate of Soda – 1/2 tsp
- Ground cinnamon – 1 tsp
- Pinch salt
- Light brown sugar – 100g (1/2 cup)
- Raspberries frozen or fresh – 1/2 to 1 cup cup
Step 1 PREP.
PREHEAT oven 170˚C fan and line or grease a 12 cup muffin tray
Step 2 WET MIX
MASH the banana and set aside, add oil (melted butter) and egg.
Step 3 DRY MIX
SIFT flour, baking powder, spices and salt. Then mix in the sugar and fold in raspberries.
Step 4 CONSTRUCTION
SCOOP with an ice cream scoop into the muffin tray
BAKE for 20 to 25 minutes, cool for 10 minutes then enjoy. Store in a sealed container once cooled. Even better the following day. They can be frozen too to enjoy later on.