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Banana muffins with spelt flour and oaty crumble

Do you have spotty overripe bananas in your fruit bowl? Then these Banana and cinnamon spelt muffins with oaty crumble will be useful to turn them into something delicious. They are also great for lunchboxes, snacks or road trips. I am glad I could finally use my mom’s vintage muffin tin as a foodprop.

How to store ripe bananas?

So you have some ripe bananas but don’t have time to bake muffins and they won’t last another day. Just pop them in the freezer. Skin and all, it will take no time at all. When you finally get to use them, defrost and mash. It might be bit slimy and soft. But that is what banana bread is all about. The riper the better.


Don’t leave out the crumble! It is the best part! It will take a few minutes extra but it will be all worth it. You could also add some chopped nuts to the crumble and mix it with the oats, sugar, cinnamon and butter.

What is Spelt and why is it good for you?

Spelt is an ancient whole grain grown in many parts of the world. It declined in popularity during the 19th century but is now making a comeback as a health food. Ancient grains like spelt are claimed to be more nutritious and healthier than modern grains.

However, it contains gluten and is not a good option for people with gluten intolerance or a wheat allergy.

Here are a few shops where you can buy Spelt flour from

Faithfull to nature, Takealot, Fresch online

After you bake these muffins, let them cool down and place them in a ziplock bag and freeze. When packing lunchboxes just add the frozen muffin. It will defrost in time for breaktime

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Banana muffins with oaty crumble

Banana muffins with oaty crumble

  • Author: Ankie Niesing
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


This is a great recipe to make with those spotty bananas. It is also great for lunchboxes and can be frozen. It is low in sugar, made with spelt or wholewheat flour. And extra protein from eggs.



240 grams spelt flour (or whole wheat flour)

75 grams old fashioned rolled oats plus more for sprinkling on top

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sugar or coconut sugar

1/2 cup butter melted

2 eggs

2 cups mashed banana

1 teaspoon vanilla

1/2 cup walnuts or chocolate chips {optional}

Crumble layer on top

For topping, in a small bowl stir together 1/4 cup oats, 1 tbs brown sugar and 1/2 teaspoon cinnamon. Rub in 1 tbs butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter.


Preheat oven to 180°C. Prepare a muffin tin with paper liners or silicone moulds and set it aside.

In a bowl, stir together the flour, sugar, oats, cinnamon, baking soda, baking powder and salt.

In another bowl, mix the, melted butter, eggs, banana and vanilla. Add the dry ingredients to the wet and stir together until just combined. Fold in your choice of add-ins like walnuts or chocolate chips, if desired and divide among the 12 muffin cups. Sprinkle with a pinch of the crumble mixture.

Bake at 180°C.or 15-18 minutes until a toothpick comes out clean. Cool completely before storing.


Invest in silicone muffin moulds, they last for ages and then there is also less cleaning involved for the muffin tin. The crumble is a little extra work but really take these muffins to the next level.

Keywords: banana muffins, lunchbox

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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