Spelt Flour Peanut Butter Banana Muffins (Naturally Sweetened)

Overhead view of spelt flour peanut butter banana muffins in a napkin lined basket with a bite removed from one.

Spelt Flour Peanut Butter Banana Muffins (Naturally Sweetened)

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.

Course Breakfast

Cuisine American, Canadian

Keyword banana muffins, dairy-free, naturally sweetened, oil-free, peanut butter, refined sugar-free, spelt flour

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 173kcal

Author Leanne

Ingredients

1 ¾ cups whole grain spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
3-4 medium-sized ripe bananas (1 ½ cups or 375g mashed banana)
⅓ cup natural smooth peanut butter
¼ cup maple syrup
⅓ cup unsweetened almond milk
1 large egg room temperature
1 teaspoon vanilla extract

US Customary - Metric

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.

Nutrition