Spelt muffins with banana and chocolate chips are wholesome and flavorful. Using spelt flour, rolled oats, mashed bananas and dark chocolate chips, you’ll cure your sweet tooth craving all while giving your body healthier ingredients.
Spelt Muffins with Banana and Chocolate Chips
Craving a wholesome muffin recipe? Look no further, these spelt banana chocolate muffins check all the boxes.
After creating my popular Banana Oatmeal Muffins I knew I had to create another healthy grab-and-go muffin recipe! Store-bought muffins are usually loaded with too much sugar, unwanted preservatives and lower quality ingredients to maximize company profits. So by making a homemade version, not only will you be saving money by using your own ingredients, you’ll be eating healthier too.
These spelt muffins are made using a combination of spelt flour and rolled oats. They are gluten-free, refined sugar-free and a treat you can feel confident sharing with your kids. One of my favorite tricks to make your muffins look extra delicious is to sprinkle chocolate chips on top of each muffin right before you pop them into the oven to cook.
What Is Spelt Flour?
If you’ve never used spelt flour before, you’re in for a treat. Spelt flour is heartier than all-purpose flour (plain flour), but that’s because it still contains its natural fiber. All-purpose flour does not. Yes, you might get a doughier consistency from all-purpose flour, but your body needs fiber to help slow down the digestive process to help slow your blood sugar. So adding whole grain flours to your diet is a good thing.
Spelt flour has a nutty flavor and is rich in vitamins and minerals such as magnesium, calcium and iron. It’s an easy flour to bake with and lends itself nicely to muffin recipes, breads and pancakes.
If you’ve never used spelt flour before, you can usually find it in the organic section of the grocery store. This isn’t always an option depending on where you live, so you can also buy it online.
Can You Freeze Spelt Muffins?
These muffins can definitely be frozen! Make sure they are completely cool before freezing. Write the date and name of the recipe on a freezer bag. Then store each cooled muffin inside and tightly seal. These muffins can be frozen for up to 2-3 months.
To thaw, you can leave them on the counter to thaw naturally over a few hours. Or you can pop them in the microwave on defrost for a few seconds wrapped in a paper towel.
Storing Instructions
These muffins can be kept in an air-tight container in the fridge for up to one week. I find that recipes using alternative flours tend to do better when stored in the fridge.
More healthy recipes to try:
- Easy Homemade Granola
- Zucchini Orange Oat Muffins
- Oat Flour Seed Butter Brownies
- Chickpea Flour Banana Bread
- Chocolate Quinoa Energy Balls
Spelt Muffins Banana Chocolate Chip
Ingredients
- 1 ½ cups spelt flour
- 1 cup rolled oats
- ½ cup coconut sugar - or brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ⅛ tsp salt
- 3 ripe bananas, mashed
- 2 eggs
- ¼ cup coconut oil - or any cooking oil
- ¼ cup milk - dairy or non-dairy
- 2 cup 70% dark chocolate chips
Instructions
- Preheat oven to 375°F. Grease a muffin tin with a little bit of coconut oil or non-stick cooking spray (or use cupcake liners).
- In a large bowl, combine spelt flour, rolled oats, coconut sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Mix together and set aside.
- In a medium bowl, mash three bananas, then add in eggs, coconut oil, and milk. Whisk everything together.
- Pour wet ingredients into dry ingredients and stir until everything comes together. Fold in the dark chocolate chips. Using a spoon, scoop the batter into each muffin tin about 3/4 full. Top each muffin with extra chocolate chips (optional).
- Bake for 15-18 minutes, or until a toothpick comes out clean when poked through the center. Remove from the oven and let cool 30 minutes. Store in an airtight container.
Recipe Notes:
- You can substitute the chocolate chips with dried fruit, nuts or seeds instead.
- Or just make them without the chocolate chips – the banana keeps these muffins super moist and delicious so they taste great that way too.
Nutrition
Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.
If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.
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