Easy to make and packed with good-for-you ingredients, these healthy banana breakfast muffins are a delicious way to begin the day (and have been a big hit with my readers)! Made with spelt flour, the muffins are super moist thanks to the combination of ripe mashed bananas, milk, and Greek yogurt. The spelt flour makes them nice and doughy, too, as well as higher in fiber. Healthy fat is added to the muffins in the form of ground flaxseed instead of butter or oil. Yields 12 muffins!
I’ve also decreased the amount of sugar normally found in muffins, but I promise they still taste good! Many readers have tested this muffin recipe with whole wheat pastry flour also, and said it came out great. So feel free to substitute the spelt flour if needed!
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Banana Muffins with Spelt Flour
Have you ever baked with spelt flour? As a registered dietitian and muffin enthusiast, I highly recommend it! Spelt flour is high in fiber, so you get more nutrients in your baked goods, and it will keep you full longer.
Plus, it’s got a delicious lightly nutty, slightly sweet flavor that’s perfect for these banana muffins.
Spelt flour also has a slightly different texture than all-purpose flour, which gives these healthy breakfast muffins a little bit of extra crunch, too!
Muffins are one of my favorite breakfasts or snacks to batch-prep, because they’re easily portable, customizable, and so tasty.
If you love muffins as much as I do, be sure to check out these other delicious and healthy muffin recipes, like these whole wheat carrot cake muffins (vegan!) and coconut sweet potato muffins.
And for a fun holiday spin, try these honey ginger pear muffins or spiced butternut squash muffins!
Recipe Ingredients
Here’s what you’ll need to make these tasty banana muffins (no butter!):
- spelt flour (Readers have also tested these with whole wheat flour, and said they came out perfect!)
- brown sugar
- ripe bananas (the riper, the better – the muffins will be sweeter that way!)
- flaxseed (finely ground)
- cinnamon
- baking powder
- salt
- milk (Dairy milk or non-dairy milk – such as almond milk – will both work!)
- plain Greek yogurt (Or vanilla yogurt, if that’s what you have! It’ll give it a nice vanilla flavor.)
Additionally, you can toss in some add-ins like walnuts, raisins, blueberries, or dark chocolate chips. (I love adding mix-ins for extra flavor and texture!).
If you have extra spelt flour, try this apricot & fig spelt bread!
How to Make Spelt Muffins with Banana
Baking these healthy banana muffins is similar to any muffin, except they’ll bake quicker. Spelt flour bakes quicker than regular flour. So here, we’re baking at a slightly lower temperature than usual: 300 degrees F.
Basically, you combine the dry ingredients in a large bowl. Separately, mix together the wet ingredients. Then, pour the wet mixture into the dry mixture, stirring the batter until well-mixed.
Using a nonstick or greased muffin pan, spoon the batter into each section, topping with a sprinkle of raw oats if desired. Then, bake for 20-25 minutes!
Check with a fork or toothpick to make sure they’re done (it should come out mostly clean).
Once cooled, it’s time to dig in!
Storage Tips
The muffins should be stored in an airtight container or zip-able bag on the counter for 2-3 days. I also recommend placing a paper towel inside the container. This should help keep the muffins from getting too moist.
You’ll find the full banana spelt muffins recipe at the end of this post. I hope you enjoy!
Healthy & Moist Banana Spelt Breakfast Muffins
These banana muffins with spelt flour are delicious and very nutritious! They are nice and moist, and filled with healthy fat and fiber to keep you full longer.
Ingredients:
- 2 cups spelt flour
- 1/2 cup brown sugar
- 1/2 cup finely ground flaxseed
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 very ripe bananas, mashed
- 3/4 cup skim milk
- 1/2 cup plain Greek yogurt (or vanilla)
- Optional add ins: 1/2 cup each of: walnuts, raisins, blueberries, dark chocolate chips, etc.
Instructions:
- Preheat oven to 300 degrees Fahrenheit (spelt bakes more quickly than regular flour!).
- In two large bowls, separately mix dry ingredients (flour, sugar, flax, cinnamon, baking powder/soda, salt) and wet ingredients (bananas, milk, yogurt, add-ins).
- Add wet ingredients to dry, stirring until mixed.
- Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkle of raw oats so they look pretty. 😉
- Pop them in the oven! Bake for 20 to 25 minutes. Fork check in the center to make sure they are done.
