These fresh milled spelt cinnamon banana muffins are my family’s favorite grab-and-go muffin. They make the perfect cozy breakfast, easy snack, or midday energy boost.
The naturally sweet, nutty aroma of fresh milled spelt flour paired with warm cinnamon and vanilla makes the banana flavor shine even more.
One of my favorite things about this recipe is how flexible it is. You can bake it as jumbo muffins, standard muffins, or mini muffins by simply adjusting the bake time.
We also love keeping a batch in the freezer. Just let them thaw when needed for soft, ready-anytime muffins that make busy mornings feel a little easier.
Fresh Milled Spelt Cinnamon Banana Muffins
Description
These fresh milled spelt cinnamon banana muffins are incredibly soft, warmly spiced, and full of cozy banana flavor. Perfect for breakfast, snack time, or freezing ahead for busy mornings.
Ingredients
Instructions
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Instructions
- Preheat the oven to 400°F and line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the fresh milled spelt flour, salt, baking powder, brown sugar, and cinnamon.
- In a separate bowl, whisk together the eggs, mashed ripe bananas, oil, honey, milk, and vanilla.
- Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
- Divide the batter into the prepared muffin cups, filling each about 3/4 full.
- For mini muffins, bake for 12 minutes. For standard muffins, bake for 15 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Once completely cooled, you can store in an airtight container for 4 days or freeze for long term storage.
This recipe can make 6 Jumbo muffins or 12+ mini muffins,
