These Banana and Cinnamon Spelt Muffins are quick and easy with minimal ingredients and minimal fuss. It’s a great recipe to use when you’ve got a few spotty bananas hanging around that need using up. I usually have a stash of these in the freezer to have on hand when I need something to give the toddler for afternoon tea or to pop into the lunchbox.
You can add some honey to these to sweeten them if you like but I usually find that the banana makes them sweet enough, especially if I’m making them specifically for Miss 1. I’ve used spelt flour in these which is one of my favourite flours to bake with, spelt is an ancient form of wheat and behaves rather similarly to modern wheat when used in baking but it’s much easier on the digestive system and is lower in gluten which is handy for people who find they are sensitive to gluten. If you would like to make these entirely gluten free try substituting the spelt with brown rice flour. On a similar note, if you’d like them to be dairy free try using coconut yoghurt in place of the natural yoghurt.
- 1 3/4 cups (220g) of white spelt flour
- 2 teaspoons baking powder
- 1 cup natural yoghurt (coconut yoghurt if dairy free)
- 1 egg
- 1/4 cup honey (optional)
- 2/3 cup olive or macadamia oil
- 2 large ripe bananas (180g), mashed
- 1 teaspoon cinnamon, plus extra for dusting
- Preheat oven to 180 degrees celsius. Lightly grease a mini muffin tray.
- Combine yoghurt, egg, oil, cinnamon, honey (if using) and banana into a large bowl. Add flour and baking powder and gently fold into mixture.
- Spoon mixture into muffin tray. Bake for 20 minutes or until inserted skewer comes out clean.
- Remove from oven and let cool in pan for 10 minutes, then turn onto cooling rack to cool completely. Dust lightly with cinnamon.
- Can be frozen in a sealed container for up to one month.