Soft Spelt Banana Espresso Muffins for Coffee Lovers

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

Hand folding banana espresso muffin batter with a spatula in a glass bowl, chocolate chips visible in the mix

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.

Spelt banana espresso muffin served on a plate beside a small espresso cup on a linen-covered table

Prep Time 15 mins

Cook Time 22 mins

Total Time 37 mins

Cooking Method: Oven

Cuisine: European

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 190 C

Servings: 12

Estimated Cost: 0.60

Calories: 205

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, contains-eggs

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

280 g Wholegrain spelt flour
1.5 tsp Baking powder
0.5 tsp Baking soda
0.25 tsp Salt
0.5 tsp Ground cinnamon (optional)

Wet ingredients

330 g Ripe bananas, mashed ((about 3 medium))
2 Large eggs
100 g Brown sugar
90 ml Neutral oil (or melted butter)
80 ml Brewed espresso, cooled
60 g Plain yogurt
1 tsp Vanilla extract

Mix-ins

80 g Dark chocolate chips
50 g Chopped walnuts (optional)

Instructions

1
Heat the oven to 190 C / 375 F. Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk the spelt flour, baking powder, baking soda, salt, and cinnamon.
3
In a separate bowl, mash the bananas, then whisk in the eggs, brown sugar, oil, cooled espresso, yogurt, and vanilla until smooth.
4
Pour the wet mixture into the dry ingredients. Fold with a spatula for 10 to 12 strokes, just until the flour disappears.
5
Fold in the chocolate chips and walnuts with 2 to 3 more strokes.
6
Divide the batter among the muffin cups, filling each three-quarters full.
7
Bake for 20 to 22 minutes, until domed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8
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.

Keywords: spelt banana espresso muffins, spelt muffins, banana coffee muffins, spelt flour baking, espresso banana muffins

Equipment

12-cup muffin tin
paper liners
mixing bowls
whisk
rubber spatula
cooling rack

Tips

Mash bananas until mostly smooth, small lumps are fine and add texture.
Cool the brewed espresso fully before adding it to eggs, or you'll scramble them slightly.
Stop folding the batter as soon as no dry flour streaks remain, about 10 strokes.
Fill muffin cups three-quarters full so the tops dome without overflowing.
Check muffins at 18 minutes since ovens vary, then add time in 2-minute increments.

Variations

Swap half the chocolate chips for chopped walnuts to add crunch against the soft banana crumb.
Add 1/2 tsp ground cinnamon or cardamom to the dry mix for a warmer, spiced background flavor.
Top each muffin with a thin espresso glaze made from powdered sugar and 1 tbsp cooled espresso.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. Keep a paper towel in the container to absorb extra moisture and stop the tops from turning sticky.

For longer storage, refrigerate up to 6 days or freeze in a sealed bag for up to 3 months. Freeze them individually wrapped so you can pull out one at a time.

To reheat, microwave a room-temperature muffin for 15 seconds or a frozen one for 45 to 60 seconds. A few minutes in a 150 C / 300 F oven also brings back the domed top.

Serving Suggestions

Serve these muffins warm with a smear of salted butter, which softens into the crumb and balances the espresso. A short flat white or cold brew on the side keeps the coffee flavor from feeling one-note.

For a weekend brunch spread, set them out alongside soft scrambled eggs and fresh orange segments. The acidity cuts through the richness of the chocolate chips.

Packed in a lunchbox or bag, they hold up well without refrigeration for a few hours, which makes them workable for school or office mornings.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-banana-espresso-muffins/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!