Spelt Flour Banana Nut Muffins
These dairy-free Spelt Flour Banana Nut Muffins are soft, fluffy, and naturally sweetened with ripe bananas and coconut sugar. Made with wholesome ancient grain spelt flour and crunchy walnuts or pecans, they're a nourishing snack perfect for lunchboxes, meal prep, breakfast, or healthy snacking throughout the week.
Servings: 12 muffins
Calories: 185kcal
Cost: 2
Equipment
- 12-cup muffin tin
- muffin liners optional
- mixing bowls
- whisk
- rubber spatula
- measuring cups
- measuring spoons
- wire cooling rack
Ingredients
- 2 large overripe bananas, mashed
- 1 large egg
- 1/3 cup coconut sugar
- 1/4 cup unrefined coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 cup sourdough starter discard (optional)
- 1 1/2 cups whole grain spelt flour
- 1 tsp aluminum-free baking soda
- 1/4 tsp unrefined sea salt
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin or line it with unbleached muffin liners.
- Mash the overripe bananas in a bowl until mostly smooth with only a few small lumps remaining.
- In a medium bowl, whisk the egg. Add the mashed bananas, coconut sugar, melted coconut oil, vanilla extract, and sourdough starter if using. Stir until combined.
- In a separate bowl, whisk together the spelt flour, baking soda, and sea salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
- Fold in the chopped walnuts or pecans using only a few gentle strokes.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best sweetness and texture. Avoid overmixing the batter to keep the muffins light and tender. For a nut-free version, replace the nuts with chocolate chips. Optional sourdough starter creates an even fluffier crumb and improves digestibility. Muffins freeze well for up to 6 months.