These Mini Vegan Spelt Banana Raspberry Muffins are a nourishing and delicious sweet treat for all the family. With the nutty sweetness of spelt flour, and plenty of fruit in the form of mashed bananas and a raspberry centre, this recipe offers a healthier option when you’re searching for a treat. They can be cooked in muffin shapes, or simply as one slice-able sweet bread loaf, ideal toasted with a cup of hot tea.
As winter draws in, I have been craving the satisfying sweetness of bananas. Bananas are rich in magnesium, vitamin C, vitamin B6, and potassium. This everyday fruit is extremely healthy. Delicious just as they are, bananas are also a wonderful ingredient in smoothies and baking. They offer an intense natural sweetness, meaning you can make delicious sweet recipes with very little added sugar – if any!
So what’s in these Mini Vegan Spelt Banana Raspberry Muffins?
Extra Ripe Bananas
We are all guilty of forgetting the bananas in the fruit bowl until they have gone past the point of being appetising. Great news is that this recipe is ideal for bananas that have gone over the edge! They can be bruised and well past their best, and they will still work wonders in this muffin mix. So, this is also a great recipe to prepare when you want to use up too-ripe bananas!
Many people who do not have a confirmed diagnosis of Coeliac disease still experience gastrointestinal sensitivities to gluten and/or reactions to wheat. Personally, I got inspired to start baking with wheat from my friend Mashie’s Spelt Oatmeal cookies. Something about the quality of spelt flour gives a more earthy and substantial taste to baked goods, stopping them becoming overly sweet.
Raspberries are a warm weather fruit and are usually quite expensive when fresh. To my delight, I have been able to delight in frozen raspberries which are available year-round. They are also much more affordable in this form! Adding 1-2 raspberries per muffin adds the perfect tartness to each muffin, and an almost-jammy center.
Just bit of coconut oil in these
I have made these muffins with and without the 1 tablespoon of coconut oil. The recipe works either way and I find adding the touch of oil makes the texture better and less gummy. If you eat oil-free, simply leave the oil out.
Even though these are healthier than average banana muffins, they still are second-best to unprocessed foods like whole grains and starches. The mini size is just enough to satisfy your sweet tooth, and is an ideal treat portion size for children.
Three key ingredients for healthier baking
An ancient grain, spelt looks quite like wheat. However, spelt’s tough husk serves a protective function, keeping more nutrients in the grain. Flavor wise, spelt flour is nutty and slightly sweet when compared to regular wheat flour. It is a wonderful source of fiber. When substituting spelt for wheat flour in baking, you will be pleasantly surprised. It has a light texture which prevents cakes becoming too dense. However, the gluten in spelt is more fragile than that in wheat. When used in bread dough, be careful not to knead too much, or you actually end up with a more crumbly texture.
Whole grain oats
Minimally processed foods which are as close as possible to their natural form are best for our bodies. Oats are a great example of a staple food which falls into this category. They are wonderfully satisfying, with a pleasing texture which lends itself readily to baked goods.
If you are familiar with vegan and plant-based recipes, you likely have encountered this magical seed already. Flax seed is well-known as a handy egg replacer, simply mix 1 tablespoon of ground flax with 3 tablespoons of water to replace 1 egg.
In order to give the most benefit to the body, flax needs to be consumed already ground. People who suffer from digestive discomfort and IBS can experience enormous benefits from consuming flax seed on a daily basis. It can be simply added to oatmeal, soups, stews, stirred through non dairy yogurt. As in these Mini Vegan Spelt Banana Raspberry Muffins, it is a wonderful ingredient to be used in baked goods!Print
1 ½ cups spelt flour
½ cup whole oats
1 tbsp ground flax seed
1 ½ teaspoons baking powder
½ teaspoon baking soda
pinch of mineral salt
⅓ cup (75g) organic pure cane sugar
⅓ cup applesauce
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar (optional)
3 medium overripe bananas (about 1 ½ cups), mashed
1 tbsp coconut oil
¼ cup (56 ml) almond milk, use only if needed
12 frozen raspberries
Preheat the oven to 180 C / 350 degrees F.
Combine the wet ingredients in a bowl or in a food processor: Mash the bananas completely and then add sugar, vanilla, flax seed, apple cider vinegar and coconut oil.
Combine dry ingredients in another medium sized bowl: spelt flour, oats, baking powder, baking soda and salt
Add the dry ingredients to the wet. Mix sparingly – you want everything to be combined, but over-mixing will create a horrible gummy texture.
Spoon the mixture into a silicone muffin tray or lightly oil regular muffin pan.
With clean fingers, gently push 1 frozen raspberry into each muffin and cover it with batter (kids like this part!)
Bake in the preheated oven for 20-25 min, until the top is golden and the center is fully cooked.
Allow the muffins to cool for 20 minutes before serving.
Keywords: spelt, vegan, banana, muffins
Variations for these Mini Vegan Spelt Banana Raspberry Muffins
- Use plain all purpose flour – this recipe will work just as well with whatever flour you have on hand.
- Add blueberries – fresh or frozen blueberries add a pleasing pop of colour and sweetness when added to muffins. Use them in the middle in place of the raspberries, or stir them throughout the muffin mix for an even distribution.
- Cupcake style – use this recipe for a special occasion. To give more of a party feel, add this vegan vanilla frosting on top.
Sweet bread version
If you prefer something you can slice, skip the muffin pan and make Vegan Spelt Banana Raspberry sweet bread instead! Simply poured the uncooked batter mixture into a greased and/or lined loaf pan, and increase the baking time to 44-55 minutes. The top should be golden when the loaf is cooked through. As with the muffin version, it’s important to let this sweet bread cool for 20 minutes before serving.
If you make these at home, please snap a photo of them and review the recipe in the comments below. Share your photo in the review and online – tagging @jewishfoodhero on Instagram.