Vegan Spelt Banana Muffins

Mike and I recently faced an incredibly difficult decision. He had a great opportunity at one end of the state and I had a great opportunity at the other end. Either place we moved, one of us would be giving up a lot. We agonized for hours. Then we ate some banana muffins and agonized some more.

The banana muffins temporarily took our minds off our conundrum. This was my first time baking with spelt flour, and I am obsessed. I also am in a little vegan phase right now, so I made a flax egg instead of using a real egg. Of course you can use a real egg – it’s your prerogative. These are sweet and incredibly tender, probably thanks to the maple syrup in them. Instead of streusel (not so healthy), I chopped up some freshly toasted pecans — still working through my Oh Nuts package — (healthier). Nobody believed these muffins were vegan, so I guess that’s a good sign.

And as for that conundrum, we’re still undecided…but I’ll update you once it’s figured out! It may take a few more batches of these muffins, though.

Recipe:
1 1/2 cups spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup evaporated cane juice (or granulated sugar)
1 egg, lightly beaten (or one flax egg – 1 tbsp ground flax with 3 tbsp warm water)
3 tbsp vegetable oil
1/3 cup maple syrup
1/2 cup chopped toasted pecans

Preheat the oven to 350 F. Line a 12-muffin tin with paper liners.

Stir the flour, baking soda, baking powder, and salt together in a medium bowl.

Mix the bananas, sugar, egg, vegetable oil, and maple syrup in another bowl. Stir the dry ingredients in gently, being careful not to over-mix.

Divide evenly among the muffin tins, then sprinkle with some of the chopped pecans. Bake for 20-22 minutes, or until a toothpick comes out clean (they’ll look pretty dark, but they’re not burnt!) Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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20 Responses to “Vegan Spelt Banana Muffins”


  1. 1 branny August 14, 2010 at 9:56 am

    I’m so angry for you that CA is such a big state! It could work in…say…Rhode Island.

  2. 2 Evelyn Love September 4, 2010 at 11:25 am

    I made these muffins this week. Delicious!! It will be one of my favorite muffin recipes. Thanks for introducing me to spelt flour.

  3. 3 regina September 9, 2010 at 7:00 pm

    I’m vegan and was looking for a healthier version of banana muffins. THese fit the bill perfectly. I’ve already made them twice and my kids love them which is a HUGE bonus. Thanks for the great recipe.

  4. 4 larisa September 11, 2010 at 5:10 pm

    Thanks for sharing! These pictures make them look so yummy. I have been practicing with spelt flour for a couple of months now. Everything tends to be dry. I do hope these are as tender as you say. And thanks for the “flax egg”. I’ve been wondering how to use that ,too. Gotta go bake now !

  5. 5 larisa September 11, 2010 at 8:49 pm

    Yummy, I tried them! Alternatives: honey for cane juice or sugar,applesauce instead of veg. oil and since I’m fresh out of pecans, I used toasted walnuts. Also, I’m not sure how I came up with so much, but I made 1/2 doz.muffins and 1 small loaf bread. Thanks again!

  6. 6 speedmum September 16, 2010 at 9:36 pm

    did you use whole spelt flour or white spelt flour?
    thanks in advance!

    • 7 Cate September 16, 2010 at 10:34 pm

      Good question! I got it at the co-op and I can’t remember whether it was whole or white. Next time I go I’ll check which bin I got it from… Sorry I can’t be more helpful!

  7. 8 Chikarakobu October 6, 2010 at 8:24 pm

    MUST try these! I’m really trying to bake with spelt and other kinds of flours.

  8. 9 Lori November 28, 2010 at 7:30 am

    Substituted granola for the pecans and apple sauce for the maple syrup and they were the best muffins EVER! Thanks for sharing:-)

  9. 10 Yvonne February 15, 2011 at 9:15 am

    I am now a fan of spelt flour. I used whole wheat, and 3 eggs because I was worried they’d be dry, and I like my boys to get some protein. I didn’t use any nuts because my kids don’t like them. They were awesome, our favorite, and we make muffins almost every 2nd day. Great recipe!

  10. 11 Tajna February 15, 2011 at 5:25 pm

    As a full vegan,I left out the egg, added blueberries,brown rice syrup , almond milk and molasses.They are delicious!

  11. 12 h March 22, 2011 at 8:33 am

    I just used this recipe as a loose base for some muffins and they are great! I fresh ground some spelt and sifted it to remove a lot of the bran to make the muffins lighter and mroe comparable to whole wheat pastry flour. I subtracted 1/4 cup spelt and added 1/4 teff flour.

    I cut the sugar to 1/2 cup maybe could do even less next time since my bananas were really ripe and the maple syrup I used was grade B which is way strong. The sugar I used was sucanat.

    I also used two large eggs and coconut oil for the vegetable oil.

    I then added chopped fresh pineapple, dried turkish apricots that were reconstituted, chopped fresh dates, chia seeds, one tablespoon flax meal, shredded unsweetened coconut, chopped soaked and dehydrated almonds (easier to digest!). The spices I used were cardamon, cinnamon,fresh grated nutmeg and ginger. I would have used crystalized ginger but my daughter isn’t a fan. I eyeballed all of these ingredients as well.

    I also used a microplane to grate the zest of off an organic grapefruit.

    It sounds really complicated but it wasn’t.

    So good!

  12. 13 Mama Gina September 8, 2011 at 12:53 pm

    TRY THESE YUMMY MUFFINS!

    Cate, I was searching for a banana bread recipe, as although we do eat a lot of bananas in Mama Gina’s kitchen, we also end up with a lot of overripe ones and I can’t seem to drink that many smoothies. I came across this recipe and since I love spelt zucchini bread, went right to work on it. I took a leap by using the “flax egg”, but thought I should cover my bases by adding another 1/2 tsp baking soda. I also only had a 1/2 cup sucanat, so subbed about 1/4 cup coconut sugar.

    The muffins (recipe made 12 big muffins and a mini loaf pan) rose beautifully. They were so gorgeous and smelled so yummy I couldn’t wait for them to cool before trying the first one.

    These muffins are delicious, tender and moist. Not too dense or wet. A nice banana flavor, and I love the addition of maple. The pecans on top are a perfect healthy “struedel”. So quick, easy and delicious, these are definitely my new brown banana foil.
    Thank you, Cate.

  13. 14 KIm February 22, 2012 at 10:32 pm

    These are delicious – a little sweet – so for me, more of a snack or dessert muffin.
    I didn’t have pecans on hand, so I toasted some flax seeds to sprinkle on top, which worked out quite well!

  14. 15 Annie March 1, 2012 at 8:46 pm

    These are fantastic, thank you! I used walnuts as my kids love them (‘butterfly nuts’). They reminded me of sticky date pudding. Am going to keep this recipe handy for sure

  15. 16 jessi-anne August 19, 2012 at 2:34 pm

    WOW! These are great. My first time using a flax egg.
    I doubled the recipe – enough for 12 big muffins and a loaf. Used the single batch amount of sugar and then 1/2 cup of honey. Ran out of maple syrup, so I used some agave nectar instead. Even added some blueberries! Sea salt really gives it a kick, too. Thanks for this!

  16. 17 Nicole November 1, 2012 at 5:19 pm

    These are so awesome!! I just used this recipe as inspiration to make some spelt banana muffins and the result is delicious, i also mentioned you in my blog 🙂

  17. 18 cc11 March 9, 2013 at 9:19 pm

    I ADORED these!

    I made a few subs (used coconut sugar, subbed hazelnuts for pecans, added a touch of cinnamon and I also added 1/4cup almond milk as I found my mixture was a touch dry – perhaps because I also used the flax egg).

    GORGEOUS muffins – super addictive!


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