Spelt and Buckwheat Banana Muffins

I know what you’re going to think. “Who needs another banana muffin recipe?” There are “only” about 304,000 results when you do a search on google. And I have tried many of them on my decade long quest to come up with the most delicious, healthy, light on the inside, crisp on the outside, sweet but not too sweet, banana muffin. It has to be whole grain and believe me, I have tried many variations. Whole wheat, spelt, buckwheat, barley, quinoa, maple syrup, brown sugar, agave syrup, canola oil, coconut oil, olive oil, butter, apple sauce, eggs, no eggs, you name it. You see, my middle son, Frederick, loves banana muffins and has the sweetest smile on his face when he finds a batch in the kitchen. He would never eat a banana in any other state, after all the only fruit he likes is apple. But then again, he doesn’t appreciate those in muffins. He loves all of my experiments around the banana muffin, so when I found some sad looking bananas yesterday, I gave it another go. They turned out super delicious and therefore I wanted to share this recipe with you.  But be careful, after the great muffin onslaught in the afternoon, no one was hungry for dinner yesterday and for once we have lots of left-overs…

This recipe is equally suitable for banana bread. Just lightly grease a loaf pan, pour in all of the batter and bake at 180C (350 F) for 50 minutes to an hour or until toothpick comes out clean. 

Just a note, I usually use only maple syrup as a sweetener for my muffins and prefer organic, cold pressed canola oil to butter, but since I don’t have much of either at hand at the moment, I decided to use brown sugar and a mixture of butter and canola oil instead. If I would be in the States right now, I would use 1/2 cup of maple syrup instead of the sugar and 1/3 of a cup of canola oil plus 1/3 of a cup of apple sauce. Because of the extra liquid, I’d reduce the buttermilk to 1/4 of a cup. So depending on the inside of you cupboard, you can use whatever you prefer or have most of.

Makes 12 (+1)

Ingredients

  • 2 cups whole spelt flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large very ripe bananas, mashed
  • 1 cup walnuts, toasted and coarsely chopped
  • 2 eggs
  • 1/2 cup buttermilk
  • 5 tablespoons (70g) unsalted butter, melted and cooled
  • 3 tablespoons canola oil
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract

Method

Preheat oven to 180 C (350F). Line a 12-cup muffin tray with paper liners. I always have a bit too much batter and usually need a ramekin for an extra muffin.

Sift together flours, baking soda, baking powder and salt.

In a separate bowl, mix melted butter, oil, eggs, sugar, buttermilk and vanilla. Add mashed banana.

Pour wet ingredients into flour bowl and stir in gently, careful not to overmix as that will make the muffins too dense. Fold in walnuts and divide batter into muffin cups.

Bake for 25 minutes. Remove from muffin tin and let cool on wire rack.

1 Response to “Spelt and Buckwheat Banana Muffins”


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