These muffins are for the days when you want something that feels like a treat… but still makes you feel taken care of.
You know the vibe: you want a sweet snack with your coffee, or something quick to grab in the morning, but you don’t want the kind of sugary baked good that leaves you hungry again 30 minutes later. You want comfort—soft, warm, cinnamon-scented comfort—but with real ingredients that actually satisfy.
That’s exactly what these Spelt Banana & Apple Muffins deliver.
They start with the classic “banana situation”: three ripe bananas sitting on the counter, getting softer by the hour, basically begging to be turned into something good. Bananas are the perfect baking shortcut—naturally sweet, creamy, and they make muffins tender without needing eggs or anything fancy.
Then you add apples, and suddenly it’s not just banana muffins anymore.
Apples bring that fresh, juicy bite that cuts through the sweetness and makes every bite feel lighter. One apple goes into the batter for little pockets of fruit, and the other gets sliced on top—because let’s be honest, the apple topping is doing the most. It makes the muffins look bakery-worthy with almost zero effort, and those slices caramelize slightly in the oven like a little bonus.
And then there’s spelt flour.
Spelt has this subtle, nutty flavor that makes muffins taste more “wholesome” in the best way—not dry, not heavy, just warm and grounded. It pairs beautifully with banana and apple, especially with a pinch of cinnamon. That tiny bit of spice doesn’t scream “spice muffin,” but it makes everything taste more cozy and rounded, like the flavors are hugging each other.
This recipe is also built for simplicity.
You mix your dry ingredients in one bowl, mash your bananas in another, stir in almond milk and melted coconut oil, then fold everything together. No mixer needed. No complicated steps. The batter comes together fast, and once it’s in the muffin cases, the oven does the rest.
While they bake, your kitchen smells like banana bread and warm cinnamon—basically the smell of “everything is okay.”
When they’re done, they’re golden on top, soft in the center, and just sweet enough. They’re perfect fresh, but honestly… they get even better after they cool and settle. The fruit melds into the crumb, the cinnamon comes through more, and the texture becomes that ideal muffin texture: moist, tender, and satisfying.
These are the muffins you’ll want to keep on hand for:
- quick breakfasts when you don’t want to think
- afternoon snacks that actually hold you over
- lunchbox treats (for kids or adults… same thing)
- “I need something sweet but not too sweet” moments
They’re simple, cozy, and practical—the kind of homemade recipe that makes your week feel easier.
Bake once, and you’ll understand why these disappear fast.
Spelt Banana & Apple Muffins
Ingredients
For the wet ingredients
- 3 (about 10.5 oz / 300g) ripe bananas, mashed
- 2 apples (1 cubed, 1 chopped for topping)
- 3 tbsp. (1.5 fl oz / 45ml) almond milk
- 3 tbsp.
(1.5 fl oz / 45g) coconut oil , melted
For the dry ingredients
- 8 oz. (230g) spelt flour
- 7 oz. (200g) coconut sugar
- ½ tsp. bicarbonate of soda (baking soda)
- 1 pinch ground cinnamon, plus extra for topping
Instructions
- Preheat the oven to 200°C (400°F). Line a 12-hole muffin tray with paper cases.
- In a large bowl, mix together the spelt flour, coconut sugar, bicarbonate of soda, and cinnamon.
- In a separate bowl, mash the bananas until smooth. Stir in the almond milk and melted coconut oil and combine all wet ingredients.
- Fold the wet and dry ingredients, then mix in the chopped apple. Divide the batter evenly between the muffin cases.
- Slice the second apple. Top each muffin with three apple slices and a sprinkle of cinnamon. Bake for 25 minutes, or until golden and a knife inserted into the center comes out clean.
- Allow to cool in the tray for at least 10 minutes, then transfer to a wire rack to cool completely.
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