Spelt Flour Banana Muffins

July 13, 2011 § 9 Comments

It’s been a long time since I cooked anything, let alone blog about it, but the past 2 weeks where a rough journey for us, coping and adjusting to the fact that a family member is missing.

I’m one of those people that hate to see any kind of food go bad in front of me, and I guess this thing runs in our family, my mom and sister are worst cases.

Recently my daughter has become such a picky eater and running out of control snacking on crisps and chocolates the whole time…. so those two reasons brought together the birth of this recipe.

Its a delicious sugar, and egg free banana chocolate muffins made with whole grain spelt flour. I didnt expect my 18month old to like them but she’s munching on them happily. Other than the fact that it got chocolate in it.. it’s quite healthy! If you use good quality chocolate you don’t have to feel guilty eating them at all.

I have been experimenting with different kinds of flour and so far all the outcomes are amazing, the reason behind this is the book Good to the Grain by the amazing Kim Boyce. Her book really did give me a different prospective with cooking and baking. Why are we so attached to the plain all purpose flour, you get so much more flavor using different kinds of flour! And it became easier to get them in grocery stores recently here in Dubai.

Try out this Recipe and I hope you like it.

Spelt Flour Banana Muffins (by Fatma Shabib)

makes 5-6 large muffins

  • 3 very ripe bananas
  • 2 tablespoons honey
  • 2 tablespoons butter, oil or margarine
  • 1 1/2 cups wholegrain spelt flour
  • 1 teaspoon vanilla extract
  • 1 heaped teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup chocolate chips

preheat oven to 175C and line or grease a muffin tray.

In a small pan over low heat melt the butter with the honey and vanilla, take it off the heat and mash in the bananas and mix well.

In a large bowl mix the flour, baking powder, baking soda, salt, cinnamon and the chocolate chips. Add in the wet ingredients and mix gently with a spoon.

Pour the mixture in the muffin tray and bake for 20-25 minutes.


  • Instead of the chocolate chips you can add any kind of nuts you have on hand (almonds, walnuts or cashews)
  • or  add 1/2 cup of quick oats or cooked steel cut oats, will give it extra crunch on the top and nuttiness.

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§ 9 Responses to Spelt Flour Banana Muffins

  • Fatma we are thrilled to see you experimenting with other flours and even happier that your little one approves. Kids have good taste.. especially when they have been exposed to good food. This looks worthy of trying at home once we add grain back to our diet, and yes, you are perfectly right at how overrated bleached, white wheat based flour is.

  • Oh I love bananas in muffins and cakes! These muffins look gorgeous, and glad to see your 18 month old getting her food priorities straight from now 😉

  • I’d love to have one of those right now! Just up my alley, these muffins. Will try them very soon. Thanks for sharing.

  • I love this recipe – the spelt flour banana muffins – I think you are so clever to have worked this one out – they are still light and fluffy but no eggs, and the banana/chocolate combination is always a winner.

    Thankyou for sharing, with love, Felicity and family xx

  • Rachel says:

    These are beautiful, thanks for sharing! I halved the recipe but used two bananas and baked them in a mini muffin tray for 17 min. Perfect! It made 16 mini muffins (probably 18 if you don’t dip into the batter!). They are delicious with chocolate but would still be great without if you didn’t have chocolate on hand.

  • Rachel says:

    Also, to make them completely dairy free I used coconut oil and cut up some squares of 70% dark chocolate.

  • abi says:

    Trying today – this will be my first try of spelt flour! thanks for the recipe, Abi

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