Spelt Banana Espresso Muffins combine mashed ripe bananas, brewed espresso, and wholegrain spelt flour into a moist muffin with a genuine coffee edge, not just a coffee smell.
Spelt flour has less gluten than regular wheat flour, so the crumb stays soft and a little tender instead of tight. It also carries a faint nutty note that pairs well with both the banana and the coffee.
Overmixing is the one thing that ruins this batter. Spelt turns gummy fast, so I fold the wet and dry ingredients together for about 10 to 12 strokes and stop as soon as the flour disappears.
The batter comes together in one bowl and bakes in under 25 minutes, which makes this a reasonable weekday breakfast project. You can mix the dry ingredients the night before if mornings feel tight.
Why You’ll Love This Recipe
- One bowl, no mixer, ready for the oven in 15 minutes
- Real brewed espresso gives actual coffee flavor, not just aroma
- Spelt flour keeps the crumb soft instead of dense or dry
- Freezes well for grab-and-go breakfasts on busy mornings
Ingredient Notes
- Spelt flour: Wholegrain spelt gives a soft, slightly nutty crumb. If you swap in regular whole wheat flour, add 1 to 2 extra tablespoons of yogurt since spelt absorbs liquid differently.
- Bananas: Use bananas with brown-speckled skins. Underripe bananas taste starchy and won’t sweeten the batter enough.
- Brewed espresso: Brew it fresh and let it cool before mixing in, or dissolve 2 tsp instant espresso powder in 80 ml hot water as a shortcut.
- Plain yogurt: Keeps the crumb moist without extra oil. Dairy-free yogurt works the same way if needed.
- Dark chocolate chips: Cuts the bitterness of the espresso. Chopped walnuts or pecans work as a substitute or addition.
Soft Spelt Banana Espresso Muffins for Coffee Lovers
Description
These muffins fold brewed espresso straight into a banana spelt batter, so the coffee flavor sits in the crumb instead of just on top of a glaze.
Ingredients
Dry ingredients
Wet ingredients
Mix-ins
Instructions
- Heat the oven to 190 C / 375 F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk the spelt flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mash the bananas, then whisk in the eggs, brown sugar, oil, cooled espresso, yogurt, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Fold with a spatula for 10 to 12 strokes, just until the flour disappears.
- Fold in the chocolate chips and walnuts with 2 to 3 more strokes.
- Divide the batter among the muffin cups, filling each three-quarters full.
- Bake for 20 to 22 minutes, until domed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 205kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 2.5g13%
- Cholesterol 35mg12%
- Sodium 170mg8%
- Potassium 220mg7%
- Total Carbohydrate 27g9%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 5g10%
- Vitamin A 90 IU
- Vitamin C 3 mg
- Calcium 60 mg
- Iron 1.5 mg
- Vitamin D 5 IU
- Vitamin E 0.8 mg
- Vitamin K 1 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 1.2 mg
- Vitamin B6 0.2 mg
- Folate 25 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 110 mg
- Magnesium 30 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Fold the batter minimally, spelt turns gummy with overmixing.
- Use bananas with fully brown-speckled skins for real sweetness.
- Let brewed espresso cool before mixing with eggs.
- Check muffins at 18 minutes, ovens vary in actual heat.
- Cool 5 minutes in the tin before moving to a rack.
