Spelt Breakfast Muffins

There’s something about the aroma of freshly baked muffins that makes everything feel cozy and inviting. These spelt breakfast muffins are a perfect example of that.

They’re moist, lightly spiced with cinnamon, and topped with crunchy pumpkin seeds and flaked almonds.

Not only are they delicious, but they also provide a balance of slow-release carbohydrates and natural sweetness, perfect for a satisfying start to the day.

Whether you’re having them for breakfast, a snack, or a treat with your afternoon tea, these muffins are sure to hit the spot. Let’s dive into the recipe!

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Spelt Breakfast Muffins recipe:

• 1 ripe banana
• 1/4 cup coconut oil, melted and cooled
• 1 cup plain yogurt
• 2 eggs
  • To make it vegan, replace with 2 flax eggs
    • To make these, combine 2 tbsp of ground flax seed with 6 tbsp of water and mix.
• 1/4 cup oat milk
• 1 teaspoon vanilla extract
• 1 cup plain flour
• 1 cup spelt flour
• 1/2 cup white caster sugar
• 1/2 cup oats
• 1/2 teaspoon cinnamon
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• Flaked almonds and pumpkin seeds to top

The Power of Spelt Flour

Spelt flour is an ancient grain that has a distinct, mildly sweet and nutty flavour.

It’s known for being more water-soluble than wheat flour, which can make it easier to digest for some people.

Though it has a similar nutrient profile to whole wheat, spelt is often preferred in baking because of its unique texture and taste.

Using spelt flour in these muffins gives them a wholesome feel without compromising on flavour or texture.

Perfecting the Banana Mash

Bananas are a versatile and healthy sweetener for baking, but the key to achieving the right texture in muffins is to make sure they’re mashed thoroughly.

An overripe banana is ideal as it will mash smoothly, providing a natural sweetness and extra moisture.

If your banana isn’t very ripe, you can microwave it for a few seconds to soften it up, which will help release its sweetness and make it easier to mash.

Why Coconut Oil?

Coconut oil is a healthier alternative to butter, adding a subtle flavour while keeping the muffins moist.

It’s also packed with healthy fats that make it an excellent choice for those looking to bake without dairy or simply add a bit of a health boost to their treats.

To avoid clumping, make sure to mix the melted coconut oil with other room-temperature ingredients.

Toppings for Texture and Taste

The flaked almonds, oats, and pumpkin seeds added to the top of each muffin provide more than just visual appeal.

They add a layer of crunch that contrasts beautifully with the soft interior.

You can mix and match toppings based on what you have on hand or even try other seeds or nuts like sunflower seeds, chia seeds, or chopped walnuts to change up the flavours and textures each time you bake.

How to Make This Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 185 degrees Celsius.

Line a muffin tray with six muffin cases. Once the oven is preheated, you’re ready to move on to the wet ingredients.

Step 2: Mash the Banana and Mix

In a large bowl, add the ripe banana and mash it well until smooth. Then, add the melted coconut oil, plain yogurt, eggs, oat milk, and vanilla extract.

Whisk everything together until fully combined, ensuring the eggs are well mixed. The banana not only adds natural sweetness but also keeps the muffins wonderfully moist.

Using coconut oil provides a subtle tropical hint, while the yogurt brings creaminess and a slight tang, making these muffins even richer in flavour.

Step 3: Combine the Dry Ingredients

In a separate bowl, combine the plain flour, spelt flour, white sugar, oats, cinnamon, baking powder, bicarbonate of soda, and salt.

Mix these dry ingredients thoroughly to ensure they’re well blended.

Spelt flour has a mild nutty flavour, and oats bring a rustic texture that pairs perfectly with the softness of the muffin.

The cinnamon provides warmth and depth, making these muffins smell and taste like a cosy morning treat.

Step 4: Mix Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, folding them together until just combined.

Be careful not to overmix; a few lumps are okay, but overmixing can make the muffins dense, so just mix until you see no dry flour.

The batter should be thick but pourable, so you should be able to fill the muffin cases with ease.

Step 5: Top and Bake

Divide the batter evenly among the muffin cases.

For that extra crunch and visual appeal, sprinkle each muffin with a mix of oats, pumpkin seeds, and flaked almonds. These toppings not only add texture but also a delightful nutty flavour.

Place the muffin tray in the oven and bake for about 35 minutes, or until a skewer inserted into the center of a muffin comes out clean.

Once baked, remove the muffins from the oven and let them cool on a baking rack for as long as you can resist before digging in!

Enjoy them warm with yogurt and honey, or store them in an airtight container for a quick snack on the go.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can use whole wheat flour or plain flour instead of spelt flour, though the texture may change slightly.

Whole wheat flour will make the muffins a bit denser, while plain flour will keep them lighter.

If using only plain flour, you may want to add more oats for texture.

Can I make these muffins gluten-free?

To make this recipe gluten-free, you can use a gluten-free flour blend designed for baking.

Since spelt is not gluten-free, this adjustment will help anyone with gluten sensitivities.

Also, make sure the oats are certified gluten-free to avoid cross-contamination.

How can I make these muffins vegan?

This recipe can easily be made vegan by replacing the eggs with flax eggs (2 tbsp of ground flaxseed mixed with 6 tbsp of water).

Additionally, substitute the yogurt with a plant-based version, such as coconut or almond yogurt, for a dairy-free option.

What other sweeteners can I use?

If you prefer not to use caster sugar, you could try maple syrup, honey (if not vegan), or coconut sugar.

Each alternative will add a slightly different flavour profile, so choose one that complements the natural sweetness of bananas.

Can I freeze these muffins?

Yes, these muffins freeze well and can be stored in the freezer in an airtight container.

This makes them perfect for meal prep—just defrost a muffin overnight in the fridge or pop it in the microwave for a warm treat in the morning.

And that’s it for this Spelt Breakfast Muffin recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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