Spelt Banana Muffins

Written By Chloe Cain

These spelt banana muffins are naturally sweetened with ripe bananas and golden syrup, with a soft crumb and just enough sweetness to feel like a treat. Made with spelt flour and simple pantry staples, they’re an easy one-bowl bake that works for breakfast, lunchboxes or a slow afternoon tea.
(Note: spelt contains gluten and is not suitable for coeliacs.)

Prep time: 10 minutes
Bake time: 23–25 minutes
Makes: 12 muffins

Ingredients

  • ⅓ cup coconut oil, melted and slightly cooled

  • ½ cup golden syrup

  • 2 eggs (see notes for vegan option)

  • 1 cup mashed ripe banana (about 3 bananas)

  • ¼ cup milk of choice or water

  • 1 teaspoon bicarbonate of soda

  • 1 teaspoon vanilla extract

  • ½ teaspoon fine sea salt

  • ½ teaspoon ground cinnamon

  • 1¾ cups spelt flour

Method

  1. Preheat oven to 165°C fan-forced. Lightly grease a 12-hole muffin tin.

  2. In a large bowl, whisk together the melted coconut oil and golden syrup until smooth and glossy.

  3. Add the eggs and whisk well. Stir in the mashed banana and milk.

  4. Sprinkle over the bicarbonate of soda, vanilla, salt and cinnamon. Mix to combine.

  5. Add the spelt flour and gently fold until just combined. If using any add-ins, fold them through now.

  6. Divide the mixture evenly between the muffin cups. Sprinkle with oats or a pinch of raw sugar if using.

  7. Bake for 23–25 minutes, or until risen and a skewer inserted into the centre comes out clean.

  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Storage

  • Keep at room temperature for up to 4 days

  • Freeze for up to 3 months in an airtight container

    Variations & Notes

    • Vegan: Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes). Use plant-based milk and coconut oil.

    • Nut-free: Skip nuts and use oat or soy milk

    • Extra sweet: Add chocolate chips

    • Lunchbox-friendly: Skip the raw sugar topping

    • Spelt is an ancient wheat and easier for some people to digest, but it does contain gluten

Chloe Cain