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Mini Vegan Spelt Banana Raspberry Muffins

Mini Vegan Spelt Banana Raspberry Muffins

  • Author: Jewish Food Hero
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 59 minute
  • Yield: 12 muffins / 1 loaf


  • 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 


  1. Preheat the oven to 180 C / 350 degrees F. 

  2. 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.

  3. Combine dry ingredients in another medium sized bowl: spelt flour, oats, baking powder, baking soda and salt

  4. Add the dry ingredients to the wet. Mix sparingly – you want everything to be combined, but over-mixing will create a horrible gummy texture. 

  5. Spoon the mixture into a silicone muffin tray or lightly oil regular muffin pan. 

  6. With clean fingers, gently push 1 frozen raspberry into each muffin and cover it with batter (kids like this part!)

  7. Bake in the preheated oven for 20-25 min, until the top is golden and the center is fully cooked. 

  8. Allow the muffins to cool for 20 minutes before serving.

Keywords: spelt, vegan, banana, muffins

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