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 slightly denser texture. If you're looking for a banana muffin recipe made with whole wheat, white or gluten-free flour, these whole wheat banana nut muffins can be made with any of those flours.

Can you make these muffins nut-free?

In place of the almond milk, you can use dairy milk or oat milk. 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. Just note that sometimes seed butters react to baking soda to create a green color in baked goods. (Trust me, it's happened to me and it isn't pretty!)

Can I make this recipe into a banana bread?

I haven't tested this recipe as a banana bread, but I do have a recipe for spelt flour banana bread with coconut and chocolate chips that I highly recommend!

What's the best way to store these muffins and 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 these muffins?

Absolutely! Just let the muffins cool completely on a wire rack and then place them in a single layer in an airtight container or in a resealable freezer bag. They can be stored in the freezer for up to 3 months and defrosted at room temperature or in the microwave for 45-60 seconds.

Spelt Flour Peanut Butter Banana Muffins (Naturally Sweetened)

Description

Soft and fluffy, these Spelt Flour Banana Muffins are made with whole grain spelt flour, banana, peanut butter and naturally sweetened with maple syrup. They’re also dairy-free and oil-free.

Ingredients

1 3/4 cups (205g) whole grain spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3-4 medium-sized ripe bananas (1 1/2 cups or 375g mashed banana)
1/3 cup (90g) natural smooth peanut butter
1/4 cup (60ml) maple syrup
1/3 cup (80ml) unsweetened almond milk
1 large egg, room temperature
1 teaspoon vanilla extract

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Instructions

Preheat oven to 425F. Grease a standard size 12-cup muffin pan or line it with muffin liners.
In a medium-sized bowl, whisk together the spelt flour, baking powder, baking soda and salt.
In a large bowl, mash the bananas, then whisk in the peanut butter, maple syrup, milk, egg and vanilla.
Add the flour mixture to the banana mixture and stir until combined. (Be careful not to over mix).
Evenly divide the batter into the prepared muffin pan. Each cup should be almost filled to the top.
Bake at 425F for 5 minutes. Reduce the oven temperature to 350F and bake for another 8-10 minutes, or until a toothpick inserted into a muffin comes out with just a few crumbs on it.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You’ll want to use very ripe bananas with plenty of brown spots. They’re easy to mash and have a sweeter taste.
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 fridge, just let it sit at room temperature or heat it in the microwave until it has a spreadable consistency.
I like to use lighter colored muffin pans as they brown more slowly. Darker pans will brown the muffins quicker. If you’re user a darker pan, just keep an eye on the muffins so they don’t over brown.