Spelt Banana Muffins (Dairy-Free + Naturally Sweetened)

Spelt Banana Muffins are soft and fluffy with sweet banana flavour, wholesome spelt flour and a hint of peanut butter. They’re dairy-free and naturally sweetened with maple syrup, with the option to add mini chocolate chips!

It’s no secret that I love banana baked goods. I buy bananas in bulk just to have enough to ripen on the counter to make banana breads and muffins on a weekly basis. These banana spelt muffins have quickly become a favourite and were inspired by this  Spelt Flour Banana Bread, which always gets good reviews!

A few more of my favourite banana recipes include:

• Walnut Banana Bread with Molasses

• Banana Peanut Butter Protein Donuts 

• Banana Avocado Breakfast Cookies

• Vegan Banana Snack Cake

Why you’ll love these banana spelt flour muffins

They are:

• soft and fluffy with high muffin tops.

• naturally sweetened with banana and maple syrup.

• oil-free and butter-free.

• dairy-free with a vegan option included in the recipe.

• made in one bowl without an electric mixer.

Ingredients to make dairy-free banana muffins

Bananas – You’ll want to use very ripe bananas with plenty of brown spots. They’re easy to mash and have a sweeter taste. 

Spelt flour – This is an ancient whole grain with a similar light texture as wheat flour. You can usually find spelt flour in the organic section of the grocery store.

Peanut butter – You’ll need natural peanut butter for this recipe. Shelf stable will not give you the same results. The peanut butter should also be softened at room temperature. I’ve only used smooth peanut butter but crunchy will likely work too. It’ll just add little peanut pieces to the muffins.

Maple syrup – Just a quarter of a cup helps to naturally sweetened these muffins. You can try honey or agave syrup as a substitute. I haven’t tested it in this recipe, but I’ve used them interchangeably in some other muffin recipes. 

Nut milk – You can use any type of nut milk you like, just make sure it’s unsweetened. I normally use almond or cashew milk.

Egg – Just one large egg is needed for these muffins.

Baking soda – For leavening.

Kosher salt – To enhance the flavour.

Chocolate chips – This is an optional add-in. I used mini chocolate chips, but you can use whatever you have on hand. Just keep them dairy-free if you need this recipe to be dairy-free. Leave them out if you want these muffins to be refined sugar-free. 

How to make banana muffins with spelt flour

• In a large bowl, whisk together the mashed bananas, peanut butter and maple syrup.

• Whisk in the nut milk, and then the egg and vanilla.

• Add in your flour, baking soda and salt. Stir until combined but don’t over mix.

• Fold in most of the chocolate chips (if using), reserving some to top the muffins.

• Divide the batter evenly into a 12-cup muffin pan. Top the batter with remaining chocolate chips.

• Bake on 425F for 15 minutes. 

Frequently asked questions

Can you use another type of flour to make these muffins? This recipe has only been tested with spelt flour. While whole wheat flour can usually be substituted for spelt flour, it does result in a denser texture. If you’re looking for banana muffins made with whole wheat, white or gluten-free flour, these Healthy Banana Nut Muffins can be made with any of those flours.

Can you make these muffins nut-free? While I haven’t tested this recipe without nut butter, you can try using a seed butter such as sunflower seed butter as a replacement. And in place of the almond milk, you can use dairy milk or try coconut milk.

Can you make these muffins vegan? Yes. I’ve tested this recipe using a flax egg in place of the egg and the results were great.

How do store spelt muffins? How long will they last? These muffins should be stored in an airtight container at room temperature and will last for 3-4 days.

Can you freeze them? Absolutely. Just let the muffins cool completely on a wire rack and then place them in a single layer in an airtight container. They can be stored in the freezer for up to 3 months and defrosted at room temperature or in the microwave.

Additional recipe tips and substitutions

• You’ll want your peanut butter to be soft and even a little runny so it mixes easily into the other wet ingredients. If it has hardened in the refrigerator, just let it sit at room temperature or heat it in the microwave until it has a spreadable consistency.

• I’ve also made these peanut butter banana muffins with natural almond butter and, other than a slight change in taste, the results were the same.

• Change up the add-ins by using chopped peanuts or walnuts instead of chocolate chips.

• Make sure your bananas are mashed well so you don’t have any lumps of banana in your muffins.

• You’ll need to fill the muffin cups almost to the top in order to get the high muffin tops. And grease your muffin pan well for easy release.

More muffin recipes you might enjoy

• Blueberry Oatmeal Muffins

• Coconut Mango Muffins

• Blackberry Lemon Muffins

• Cranberry Oatmeal Muffins

If you make these Spelt Flour Banana Muffins, I would love to hear what you think in the comments below!

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Spelt Banana Muffins (Dairy-Free + Naturally Sweetened)

★★★★★ 5 from 2 reviews

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Spelt Banana Muffins are soft and fluffy with sweet banana flavour, wholesome spelt flour and a hint of peanut butter. They’re dairy-free and naturally sweetened with maple syrup, with the option to add mini chocolate chips!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups mashed banana (about 4 medium-sized overly ripe bananas)
• 1/3 cup natural smooth peanut butter, softened
• 1/4 cup maple syrup
• 1/2 cup unsweetened almond or cashew milk
• 1 large egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract
• 1 3/4 cups spelt flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup dairy-free mini dark chocolate chips (optional)

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Instructions

1. Preheat oven to 425F and grease a 12-cup muffin pan.
2. In a large bowl, whisk together the mashed bananas, peanut butter and maple syrup.
3. Whisk in the nut milk, and then the egg and vanilla.
4. Add the flour, baking soda and salt, and stir until just combined.
5. Fold in most of the chocolate chips (if using), reserving some for the tops of the muffins.
6. Evenly divide the batter into the muffin pan. Each cup should be almost filled to the top.
7. Top the batter with remaining chocolate chips.
8. Bake for 15 minutes, or until a toothpick inserted into a muffin comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.

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Notes

1. You’ll want to use very ripe bananas with plenty of brown spots. They’re easy to mash and have a sweeter taste.
2. Make sure your peanut butter is soft and even a little runny so it mixes easily into the other wet ingredients. If it has hardened in the refrigerator, just let it sit at room temperature or heat it in the microwave until it has a spreadable consistency.
3. The chocolate chips are optional. Enjoy the muffins without them or add in some chopped peanuts or walnuts instead.
4. You’ll need to fill the muffin cups almost to the top in order to get the high muffin tops. Grease the muffin pan well for easy release.
5. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: spelt flour muffins, dairy-free banana muffins