Spelt Muffins with Banana, Peanut Butter and Chocolate Sprinkles

Spelt Muffins
@melanie_thedreamer / Twenty20
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 12 large muffins (12 servings)
Nutritional Guidelines (per serving)
225 Calories
12g Fat
29g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 large muffins (12 servings)
Amount per serving
Calories 225
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 27%
Cholesterol 12mg 4%
Sodium 472mg 21%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 10%
Protein 3g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you have small children, chances are you always have bananas in the house and you're probably stuck with a few overripe or half-eaten ones from time to time. This easy and delicious Banana Muffin recipe has to be the perfect way to use up all your blackened bananas. We've sweetened them with honey and used half regular and half spelt flours to make these muffins a little more healthy than other banana breads and muffins. We added a little peanut butter and hagelslag (Dutch chocolate sprinkles)–flavors that kids love–which make them an ideal addition to school lunch boxes. You'll want to make some extra, because they taste even better the next day and are great for breakfast before the school run, too.

You will need a 12-cup muffin tin and paper muffin cups.


  • 1/3 cup/120 g clear runny honey
  • 1/4 cup/60 g butter
  • 1/2 cup/120 ml milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup/150 g spelt flour
  • 1 1/5 cup/150 g all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3 large, very ripe bananas
  • 3 tablespoon peanut butter
  • 3 tablespoon dark chocolate sprinkles (hagelslag)

Steps to Make It

  1. First, preheat the oven to 375 F/190 degrees C. Line the muffin tin with paper cups. 

  2. Measure out the honey, butter, milk, and vanilla extract into a microwave-safe bowl, and microwave on high for a minute or until the butter is just melted.

  3. Set aside for a few minutes to cool.

  4. Meanwhile, measure out the two flours, the baking powder, baking soda, and salt in another bowl. 

  5. In a shallow bowl, mash the bananas with a fork.

  6. Now add the peanut butter, chocolate sprinkles, and cooled butter mixture to the bananas and mix well.

  7. Add the wet ingredients to the dry ingredients and stir until just combined–do not over-mix the dough or you'll end up with heavy-textured muffins!

  8. Now fill the muffin cups with the dough and place in the preheated oven. 

  9. Bake the muffins for 20 minutes or until a skewer inserted into the middle comes out completely clean.

  10. Remove the muffins from the oven.

  11. Leave them in the muffin tin for a few minutes before placing them on a wire rack to cool for another 10 minutes.

  12. Our Banana, Peanut Butter, and Chocolate Muffins can be eaten warm, slathered with best-quality butter or completely cold. Stored in an air-tight container, they will keep well for a few days. 


Learn more about Dutch chocolate sprinkles.