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100% Whole Grain Spelt Banana Muffins

April 6, 2018 (UPDATED: May 15, 2020) by Katie Kimball @ Kitchen Stewardship® 5 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

100% Whole Grain Spelt Banana Muffins on a plate.

As part of our Grinding Grains Challenge, readers sent along a few recipes, including this one for Whole Grain Banana Spelt Muffins. My 3-year-old loved making them with me as we practiced some of his preschool skills in the kitchen.

Muffins are always great for school snacks, easy breakfasts, and packed lunch sides. I tend to make big batches and freeze some, which really pays myself back when I forget to plan breakfast. Winking smile

These ancient grain muffins are moist enough that even after freezing, you can just eat them without having to heat them up, unlike some muffins.

Why Bake with Ancient Grains?

 100% Whole Grain Spelt Banana Muffins on a plate

I also tried the muffins with einkorn flour, another ancient grain.

Both spelt and einkorn are ancestors of modern wheat. They do contain gluten, but some people who have trouble digesting gluten can handle spelt and einkorn. Learn more about einkorn in this great interview with an einkorn farmer, including how to translate whole wheat recipes to einkorn!

If you are interested in trying these ancient grains, a quick bread or muffin recipe is a great place to start. You’ll notice both have a richer flavor than whole wheat, a bit nutty and robust.

We’ll be sharing a lot of einkorn recipes made with freshly milled grain in this series, along with whole wheat and gluten-free versions of the same recipes.

Recipes We’ve Worked on in the Series:

  • Spelt Banana Muffins
  • Einkorn Applesauce Muffins (with peanut butter variation)
  • 100% Whole Grain Gluten-free Tortillas
  • Whole Wheat Pizza
  • Crispy Crust Gluten-Free Pizza (amazing!)
  • Einkorn Pizza Dough
  • 100% Whole Grain Gluten-Free Pizza Crusts (no gum!)
  • How to Make a Gluten-Free Sourdough Starter

Don’t worry, if you don’t have a grain mill or couldn’t imagine yourself grinding grain yourself, I’ll be sure to address when any of these CAN’T be done with commercial flour. Usually recipes are very compatible! 

100% Whole Grain Spelt Banana Muffins on a plate.

Your kids CAN make their own healthy breakfast!family in the kitchen making breakfast

Join the Kids Cook Real Food Weekend Challenge: Kids Master Breakfast and imagine your kids making breakfast independently! This is a live challenge with prizes and support but pro-filmed video lessons at your own pace. Truly the best of both worlds for busy families, and it starts THIS Saturday!

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100% Whole Grain Spelt Banana Muffins

★★★★★ 5 from 1 reviews
  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 24
  • Category: Bread
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Ingredients

  • 1 stick butter
  • 5 over-ripe bananas (about 2 cups)
  • 1/4 c. honey
  • 3 large eggs
  • 1/4–1/2 c. peanut butter
  • 2 c. freshly ground spelt flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. Real Salt

Instructions

  1. Melt the butter over low heat.
  2. In a large mixing bowl, mash the bananas. A KitchenAid mixer on high or a potato masher works great.
  3. Add eggs, honey and [peanut butter] and mix well.
  4. Mix in the melted butter – hopefully it’s had a little time to cool off.
  5. Add the dry ingredients on top, flour first, then sprinkle the salt and baking soda over the flour.
  6. Mix well.
  7. Preheat oven to 325F. Spoon the batter into 24 lined muffin cups (or 12 large and 24 mini). Bake for 25 minutes for muffins, 16 minutes for minis

Notes

The muffins freeze great for up to 3 months.

The reader who sent me the recipe says: “I think adding quite a bit of peanut butter, at least 1/4 to 1/2 cup, is what makes these so delicious! I just pour it in from the jar, so I’ve never actually measured. This recipe is very forgiving!”

If you don’t have honey, you can always use a granulated sweetener like sucanat or organic sugar. To keep the sweetness the same, add a few extra tablespoons. The muffins may also need 3-5 extra minutes of bake time.

Did you make this recipe?

Tag @kidscookrealfood on Instagram

Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

 

Mockmill has a great offer for Kitchen Stewardship® readers!

  • Free US shipping
  • Full 6-year warranty
  • Info about freshly milling grain and recipes

Katie Kimball from Kitchen Stewardship opening her Mockmill grain mill.

Click over to Mockmill, and use the code kitchenstewardship2019 at checkout for the free gifts.

YES! Tell me more about the Mockmill!

 

If you don’t have a grain mill (yet), this recipe is definitely not out of bounds. Commercial whole grain spelt flour should behave just the same as freshly milled in this case – muffins and quick breads are usually very forgiving!

The muffins taste mostly like banana muffins, not peanut butter. Like our favorite whole wheat pumpkin muffins and grain-free coconut flour muffins, they freeze great and make for an excellent snack on the go that’s not processed (or expensive!).

Have you ever used ancient grains? What’s your fav?
Mockmill and whole grains to grind

The Grinding Challenge Series is getting me to use my Mockmill grain mill! Here’s what we’re covering:

  • Intro to the challenge and a video of setting up the Mockmill for the first time
  • How to Translate Whole Wheat Recipe to Einkorn (and an interview with an einkorn farmer)
  • Bio-Individuality – why it’s both the new face of health and the genesis of this whole project
  • How to Translate Baking Recipes to Weights
  • Why Baking with Weights is the Best for Kids
  • Testing Pizza Dough with Freshly Milled Grain: Whole Wheat, Einkorn, Gluten-free (whole grain and not-whole-grain)
  • Interview with a Master Gluten-free Baker
  • Testing Tortillas with Freshly Milled Grain: Whole Wheat, Einkorn, Gluten-free
  • Why Mill Your Own Gluten-free Grains?
  • How to Make a Gluten-free Sourdough Starter
  • Whole Grain, Gum-Free Gluten-free Flour Blend (& a bit on whether xanthan gum is bad for you)
  • Interview with a Grain Milling Expert
  • The Official Kitchen Stewardship® Mockmill Review

Plus where to find einkorn and unlock your special offer on the Mockmill HERE and use the discount code kitchenstewardship2019.

100% Whole Grain Spelt Banana Muffins on a plate

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Filed Under: Real Food Recipes Tagged With: bread, breakfast, eating clean recipes, freezer cooking, grinding grains, grinding grains challenge, healthy breakfast, muffins, packed lunch, Real Food Recipes, school lunch

« Previous Post Baking with Einkorn: an Interview with a Farmer & Tips for Use in Whole Wheat Recipes
Next Post » Easy Instant Pot Mexican Brown Rice {Meal Prep & Freezer Friendly}

About Katie Kimball @ Kitchen Stewardship®

Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.

See more of Katie Kimball, CSME in the Media.

Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health.

Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship® community.

In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook.

Certified Stress Mastery Educator BadgeA mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.

See all blog posts by Katie Kimball.

5 Bites of Conversation So Far

  1. Denise says

    March 10, 2020 at 10:13 pm

    Amazing muffins! They are moist and sweet; I could’ve eaten the whole batch. This was my first time using spelt and I really appreciate finding this website. I look forward to trying more of Katie’s recipes. I did make a couple changes, I used coconut oil instead of butter and almond butter instead of peanut butter. Oh and I added a cup of semi sweet chocolate chips. This will be my go to recipe for banana muffins!

    ★★★★★

    Reply
    • Carolyn @ Kitchen Stewardship says

      March 11, 2020 at 8:52 pm

      Sounds great Denise, I always add chocolate chips to banana muffins too! Thanks for the review!

      Reply
  2. Deb says

    April 10, 2018 at 10:25 am

    Any sub suggestions for a nut-free household? Son doesn’t do sunflower butter either. I was thinking just leave out the peanut butter.

    Reply
  3. Elizabeth says

    April 6, 2018 at 9:38 am

    Did you use the same amount of einkorn flour when you made this recipe?

    Reply
    • Katie Kimball @ Kitchen Stewardship says

      April 9, 2018 at 10:33 am

      No, it’s a pretty big tweak to the recipe actually – we’ll be sharing it tomorrow! You can see more about how to adapt for einkorn in this post: https://www.kitchenstewardship.com/baking-einkorn-recipes/

      Best,
      Katie

      Reply

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