Spelt Flour Banana Nut Muffins
These fluffy, moist Spelt Flour Banana Nut Muffins are a wholesome dairy-free snack made with whole grain spelt flour, ripe bananas, coconut sugar, and crunchy walnuts or pecans. Perfect for lunchboxes, grab-and-go breakfasts, healthy snack plates, and family meal prep.
Equipment
- 12-cup muffin tin
- mixing bowls
- whisk
- fork or potato masher
- wire cooling rack
Ingredients
- 2-3 overripe bananas, mashed (about 1 heaping cup)
- 1 egg
- 1/2 cup coconut sugar
- 2 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- 1/2 cup sourdough starter (optional)
- 1 1/2 cups whole grain spelt flour
- 1 tsp aluminum-free baking soda
- 1 pinch unrefined salt
- 1/2 cup raw walnuts or pecans
Instructions
- Preheat your oven to 350°F. Grease a 12-cup muffin tin or line it with unbleached muffin cup liners.
- Mash 2 to 3 overripe bananas with a fork or potato masher until mostly smooth. Aim for about 1 heaping cup mashed banana.
- In a separate bowl, whisk the egg. Add the mashed banana, coconut sugar, melted coconut oil, vanilla extract, and sourdough starter if using. Stir until combined.
- In another bowl, whisk together the spelt flour, baking soda, and salt until evenly combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Stir in the walnuts or pecans.
- Spoon the batter evenly into the prepared muffin tin, filling each cup with about 2 heaping tablespoons of batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool in the tin for a few minutes before transferring to a wire rack. Cool completely before storing.
Notes
Use very ripe bananas for the best flavor and texture. Do not overmix the batter or the muffins may become dense. For a nut-free version, omit the nuts or substitute dairy-free chocolate chips. Store at room temperature for 2–3 days, refrigerate for up to 7 days, or freeze for up to 6 months. Optional sourdough starter improves texture and digestibility.