Banana Nut Muffins

My friend Tonya sent this recipe to me ages ago, and I put it in my embarrassingly enormous and ever-growing “to try” collection. One obstacle that has detained me in making these muffins is finding spelt flour in my area. I finally resigned myself to ordering some from King Arthur. That usually gets me in trouble, as I find I can’t just order the thing I need from them. So, then I end up with a huge box of stuff and the solitary thing I needed ends up costing five times as much. I’m sure some of you can relate.

This was my first time using spelt flour, so I did a little research. Spelt is a grain that has been around for ages. It’s even mentioned in the Old Testament. Although spelt is in the same general family as wheat, it has more protein, fat, and fiber than wheat. It has a bit of a nutty flavor, which makes for a good combination with the nuts in this recipe.

The recipe also has another less used ingredient, at least in my kitchen. Turbinado sugar is an unrefined sugar. The sugar cane juice is not removed from it, making it different than white sugar. Brown sugar may be substituted, although it’s usually not hard to find. A popular brand is Sugar in the Raw.

I know you’re probably thinking that the world really doesn’t need another banana nut bread recipe, but these muffins turned out wonderfully. Plus, the ingredients are a little different to keep things interesting. Even my husband Quinn liked them, and he usually doesn’t care for banana nut muffins. So, my friends, go in search of some spelt flour and turbinado sugar, and give these a try.

Banana Nut Muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Banana Nut Muffins


  • 2 cups spelt flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2/3 cup canola oil
  • 1 cup turbinado sugar
  • 1 & 1/2 cups ripe mashed banana
  • 3 large eggs, beaten
  • 1/2 cup chopped nuts


Preheat oven to 350°. Spray/grease muffin pans.

Combine flour, salt, and baking soda in a small bowl and set aside.

In a separate bowl, combine oil, sugar, banana, and eggs. Add the flour mixture to the wet mixture, making sure not to overmix. Stir in nuts.

Fill muffins pans about 3/4 full. Bake for 20-22 minutes or until done.

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  1. Anh June 26, 2007 Reply

    I like to use spelt flour in my bread – it has such a lovely soft texture… I will try this muffin recipe. Thanks for sharing!

  2. Rebecca June 27, 2007 Reply

    Mmmm, how can you not like banana nut muffins? Recipes with spelt in them always good, this would have been great when my sister wasn’t able to have wheat – she longed for baked foods!

  3. Suganya June 29, 2007 Reply

    The muffin ‘looks’ healthy. I once tasted tortilla made with spelt. They had a subtle bitterness to ’em. I think banana should take care of this problem. Will try it if i cud find a ‘little’ box of spelt flour 😉

  4. ticklesbellyflops July 3, 2007 Reply

    Now you’ve done it!

    I was considering ordering from King Arthur because finding Dutch or Double Dutch-processed cocoa is near impossible in Singapore, Asia.

    Sigh… another thing to add to my growing list of items I ‘need’ from King Arthur… =P

    Thanks for the explanation on what each special ingredient is all about though! I appreciate that in any receipe!

  5. almost vegetarian July 6, 2007 Reply

    I sincerely doubt the world has enough banana nut muffins! Now, where are my bananas?


  6. Sonya October 15, 2008 Reply

    It was delicious !!

    Just can wait to try your Reese cheecake for Halloween


  7. Chelsea December 2, 2012 Reply

    Can you use regular or whole wheat flour in place of spelt flour?

  8. jennifer December 2, 2012 Reply

    Chelsea, whole wheat flour should work just fine.

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