Banana Spelt Muffins

Banana muffins made with whole grains give that little fiber bonus while still being fluffy and delicious.

A single banana spelt muffin with banana slices.

Looking to add whole grains to your family's diet? These spelt muffins are perfect. Can they have a bit of a "healthy" taste to them? Sure, but bananas have a wonderful sweetness, especially when super ripe, that will help everyone enjoy these with a pat of butter.

Spelt is a variety of wheat so it does contain gluten, so keep that in mind depending on diet or allergies. Want to learn to use spelt more? Blueberry Spelt Muffins will help you out. Whole grains are also easy to put into Whole Grain Pancakes, and I always suggest starting out with Whole Wheat Chocolate Cake since the chocolate does really well at masking that healthy taste.

Key Ingredients

Ingredients to make banana spelt muffins.

Flour - We are using spelt here, which is a delicious whole grain. Feel free to grind your own or search out a bag at the grocer.

Sugar - I typically use organic cane sugar in my baking but sucanat lends a really nice, deep brown-sugar like taste here that works well with the spelt.

Eggs - To help counteract the dense whole grain, we are going to whip the egg whites separately.

Dairy - Butter, yogurt, and milk all bring the fat to the table.

Bananas - Use the overripe ones on the counter, or thaw ones you've saved in the freezer.

How to Make Whole Grain Banana Muffins

***See recipe card below for precise measurements and instructions.***

Wet ingredients for banana spelt muffins.

Step 1: Whisk the dry ingredients together in a large bowl.

Step 2: Combine dairy and egg yolks and whisk well.

Stirring wet and dry muffin ingredients together.

Step 3: Add wet to dry and allow to rest for 20 minutes.

Step 4: Beat egg whites to stiff peaks.

Folding egg whites into banana muffin batter.

Step 5: After a rest, gently fold the egg whites into the batter.

Step 6: Only stir until combined, no more!

Lined muffin tin with banana spelt batter.

Step 7: Divide the batter into a lined muffin tin.

Step 8: Bake until a toothpick in the center has a few crumbs on it.

FAQs

What sweetener can I use in these muffins?

You can feel free to swap in and out your sugar options in this batter, it's quite forgiving. I used sucanat here - which is a form of organic cane sugar. I typically use organic cane sugar in my baking, which is similar to white sugar in texture. Sucanat retains the molasses so is more like brown sugar in taste. You can use either here, or even coconut sugar if you enjoy that taste. A split of white and brown sugar works well!

Why do I need to rest the batter?

Whole grains are slower to absorb liquids and really need that extra time to autolyze, or hydrate. If you immediately add the egg whites and blueberries and bake, your muffins will be dry and not bake up correctly. I wait to turn on my oven until that rest time to help me remember to do it.

Photos by Megan Hampton

More Banana Recipes

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