These spelt banana muffins are soft, moist, and naturally sweetened with maple syrup. Perfect for a healthy grab-and-go breakfast or a satisfying snack, they’re easy to customize and freezer-friendly.

A basket filled with easy banana bread muffins made with spelt flour, ready to serve.

If you love moist breakfast muffins, these spelt banana muffins, just like my chocolate chip and lemon muffins, are a must-try. Ripe bananas and maple syrup give just the right amount of sweetness, while spelt flour keeps them soft.

Enjoy one on its own as a snack, or pair it with a drizzle of honey, a spoonful of homemade peanut butter, or a blueberry smoothie and yogurt for a quick, satisfying breakfast.

Recipe Highlights

  • Easy to make: Just 2 mixing bowls and a muffin pan.
  • Customizable: Mix in chocolate chips, nuts, or fresh berries.
  • Dairy-free: Like my double chocolate muffins, these are made without butter or milk.
  • Great for meal prep: Make a batch and enjoy them throughout the week.

Key Ingredients & Easy Swaps

Ingredients for banana muffins with spelt flour laid out on a kitchen counter, including ripe bananas, maple syrup, and walnuts.
  • Spelt flour: Gives a soft, tender texture and a light, nutty flavor. You can swap with all-purpose or a gluten-free blend if needed.
  • Leaveners: Fresh baking powder and baking soda help the muffins rise. Replace if older than 3 months.
  • Bananas: Use ripe bananas with brown spots, about 1 cup (240 g) from 2 large or 3 medium bananas. If they aren’t ripe, place them in a paper bag with an apple or bake at 350°F for 10 minutes. Frozen bananas work too. Just thaw, drain, and mash.
  • Egg: Room temperature eggs mix more evenly into the batter.
  • Maple syrup: Honey, coconut sugar, brown sugar, or monk fruit sweetener are all great alternatives.
  • Oil: Grapeseed oil is my go-to. Other options include olive oil, avocado oil, melted butter, or coconut oil.
  • Nuts: Walnuts are classic, but pecans, chopped hazelnuts, or seeds like sunflower or pumpkin also add a nice crunch.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Spelt Banana Muffins

Dry ingredients in one bowl; wet ingredients in another; walnuts in a separate bowl.
Step 1 — Whisk the dry ingredients in one bowl. Combine the wet ingredients in another.
Banana muffin batter made with spelt flour and maple syrup, ready to scoop into the pan.
Step 2 — Pour the wet ingredients into the dry and stir until just combined. Gently fold in the walnuts.
A muffin tray filled with healthy banana muffin batter, topped with chopped walnuts and ready to be baked.
Step 3 — Spoon the batter into the prepared muffin pan and sprinkle more walnuts on top.
Freshly baked banana muffins with spelt flour, still warm in the muffin tin right out of the oven.
Step 4 — Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Recipe Variations

  • Mix-ins: Chocolate chips, dried fruit, berries, or shredded coconut.
  • Toppings: For a crunchy top, sprinkle some coarse sugar before baking.
  • Nut-free: Replace walnuts with sunflower or pumpkin seeds.
  • Vegan: Use a flax egg (1 tbsp ground flaxseed + 2½ tbsp water) instead of the egg.
  • Gluten-free: Swap spelt flour for a gluten-free 1:1 flour blend.

Elena’s Tips

  • Use ripe bananas: More brown spots mean sweeter bananas that mash easily.
  • Measure carefully: Spoon and level the flour or weigh it to avoid dense muffins.
  • Don’t overmix: Stir until just combined. A few lumps are fine.
  • Bake right away: Once mixed, get the batter into the oven for the best rise.
  • Check for doneness: Insert a toothpick into the center. If it comes out clean or with a few crumbs, the muffins are ready.
Soft spelt banana muffin split open to reveal the moist crumb, with a basket of easy banana bread muffins in the background.

How to Store & Freeze

Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Reheat in the oven or microwave before serving.

Freezing: Once completely cooled, freeze muffins in a sealed container or freezer bag for up to 2 months. Thaw in the fridge or microwave when ready to eat.

A picture showing how soft and moist are these maple-sweetened banana bread muffins.

More Breakfast Recipes

If you’ve made these spelt banana muffins, leave a comment and rating below. I’d love to know how they turned out for you.

A basket full of easy banana bread muffins.
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How To Make It: Spelt Banana Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
(5 stars) 11 ratings
These spelt banana muffins are ready in about 30 minutes and perfect for breakfast or a snack. Naturally sweetened with maple syrup and lightly spiced with cinnamon, they’re soft, satisfying, and freezer-friendly. For a bakery-style twist, swap the walnuts for chocolate chips.

Ingredients

  • 1½ cups (180 g) spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (240 g) mashed ripe bananas
  • 1 large egg at room temperature
  • ⅓ cup + ½ tablespoon (86 ml) oil I used grapeseed oil
  • ½ cup (157 g) maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup (57 g) walnuts + plus more for sprinkling on top (optional) chopped

Equipment

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly with non-stick spray.

Dry ingredients

  1. In a large bowl, mix together the spelt flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

Wet ingredients

  1. In a separate bowl, whisk the mashed bananas and egg. Add the oil, maple syrup, and vanilla. Whisk again until smooth and well combined.

Make the batter

  1. Pour the wet ingredients into the dry and stir until just combined. Fold in the chopped walnuts.

Fill and bake

  1. Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle extra walnuts on top, if you like.
  2. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Bananas: Use about 1 cup mashed from 2 large or 3 medium ripe bananas. Frozen works too; just thaw and drain any excess liquid before mashing.
  • Flour: Swap spelt flour with all-purpose or a 1:1 gluten-free blend if needed.
  • Oil: Any neutral oil works well, such as grapeseed, avocado, olive, canola, safflower, coconut oil, or melted butter.
  • Maple syrup: Honey, coconut sugar, or brown sugar are great alternatives.
  • Nut-free: Substitute walnuts with chocolate chips or dried fruit.
  • Vegan option: Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water).
  • Gluten-free: Use a certified gluten-free flour blend.
  • Storage: Keep muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat briefly before serving.
  • Freezing: Let the muffins cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge or warm in the microwave when ready to eat.

Nutrition

Serving: 1 muffin, Calories: 197 kcal, Carbohydrates: 25 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 16 mg, Sodium: 106 mg, Fiber: 2 g, Sugar: 12 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Breakfast, Snack
Cuisine: American
Diet: Low Lactose