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A banana spelt muffin surrounded by banana slices.

Banana Spelt Muffins

Kate Schat
Banana muffins made with whole grains give that little fiber bonus while still being fluffy and delicious.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 247 kcal

Ingredients
  

  • 2 cups spelt flour
  • 1 cup sucanat or split organic cane sugar and brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅔ cup mashed banana overripe; about 2 medium bananas
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • 3 eggs separated
  • 2 tablespoons plain yogurt or sour cream (NOT Greek yogurt)
  • 2 tablespoons whole milk

Instructions
 

  • Whisk dry ingredients in a large mixing bowl.
  • In a second bowl, whisk melted butter, mashed banana, sour cream, milk, and egg YOLKS.
  • Slowly stir wet ingredients into dry ingredients, until just combined.
  • Let batter rest for 15 minutes while oven preheats to 400°F.
  • Meanwhile, beat egg whites to stiff peaks. After the 15 minutes have passed, gently fold egg whites into the batter.
  • Add muffin liners to a muffin tin and fill with batter about ¾ full.
  • Bake for 5 minutes then turn oven down to 375°F and bake an additional 12-15 minutes.

Notes

  • You can use half granulated and half brown sugar if you don't have sucanat.
  • Make sure your bananas are overripe. You can also use frozen and thawed bananas.

Nutrition

Serving: 1muffinCalories: 247kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 62mgSodium: 283mgPotassium: 77mgFiber: 3gSugar: 18gVitamin A: 312IUVitamin C: 1mgCalcium: 79mgIron: 1mg
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