These less sweet fresh milled spelt cinnamon banana muffins are naturally sweetened with honey and full of cozy banana flavor. Perfect for breakfast, toddlers, or freezer-friendly snacks, they have soft texture with little chunky bites of banana in every muffin.
Less Sweet Fresh Milled Spelt Cinnamon Banana Muffins
Description
These less sweet fresh milled spelt cinnamon banana muffins are naturally sweetened with honey and full of cozy banana flavor. Perfect for breakfast, toddlers, or freezer-friendly snacks, they have soft texture with little chunky bites of banana in every muffin.
For this less sweet version, I used our fresh milled spelt flour, which gives these muffins their soft texture and naturally sweet flavor.
Ingredients
Instructions
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Instructions
- Line your muffin tin, but do not preheat the oven yet. In a large bowl, whisk together the spelt flour, soft white flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the egg, avocado oil, honey, and buttermilk.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Fold in the chunky mashed bananas, leaving small banana pieces for extra texture.
- Divide the batter into lined muffin cups and let the batter rest for 15–20 minutes. This gives the fresh milled flour time to fully hydrate for a softer muffin texture.
- While the batter rests, preheat the oven to 400°F.
- Bake for:
- 12 minutes for mini muffins
- 15 minutes for regular muffins
- 16 minutes for jumbo muffins
Let rest 5 minutes before moving to cooling rack.
Once fully cooled, you can store airtight or freeze for ready to go morning snacks!
No buttermilk? Add 1 tablespoon lemon juice to 1 cup milk, let it sit for 5 minutes, and use in place of buttermilk.
