Spelt Banana Chocolate Chip Muffins

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Everyone knows what to do when you have several very ripe bananas on your counter– you get baking! This recipe for healthy banana chocolate chip muffins is perfect for using up your stash of overripe bananas.

There are a few swaps in this recipe compared with a traditional recipe that uses white flour, butter, and white sugar. I chose to use stone ground spelt flour, which I am lucky enough to find locally grown, because it contains high levels of protein, fibre, vitamins, and minerals. It is also more easily digestible than wheat flour. For the sweetener, I used coconut sugar. Banana muffins already have a nice amount of sweetness from the mashed bananas, so a bit of coconut sugar is enough to make them delicious without being overly sweet. Coconut sugar is less processed than white sugar, has a lower glycemic index score, and contains more minerals.

These muffins will be loved by the whole family. My little ones loved helping me in the kitchen, mashing the bananas and stirring the batter, and they definitely loved eating them. These muffins are lower sugar than traditional muffins and contain more protein, fibre, vitamins, and minerals, making them a great snack for kids that won’t give them a sugar high.

3 organic bananas, peeled and mashed
6 tablespoons of coconut oil, melted and cooled
1 egg
½ cup of coconut sugar
2 teaspoons of vanilla extract
1 ½ cups of spelt flour
1 teaspoon of baking soda
1 teaspoon of baking powder
¼ teaspoon of sea salt or pink Himalayan salt
¾ cup of semisweet chocolate chips


  1. Preheat the oven to 375F. Line a muffin tin with paper liners or grease the cups with some coconut oil.
  2. In a medium bowl, whisk together the mashed bananas, coconut oil, egg, coconut sugar, and vanilla until fully combined.
  3. In a separate bowl, whisk together the spelt flour, baking soda, baking powder, and salt.
  4. Pour the flour mixture into the wet ingredients and gently fold until just combined. Don’t overmix. Gently fold in the chocolate chips.
  5. Scoop the batter into the muffin tin, filling the cups about ¾ full.
  6. Bake the muffins for about 18 minutes, until golden brown and a toothpick inserted comes out mostly clean.

Contributed by Melanie Maxwell, R.H.N.