spelt flour gingerbread banana chocolate chip muffins

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Introduction

You get the cozy, spiced warmth of gingerbread and the comforting sweetness of banana bread, all in one wholesome muffin studded with melty chocolate chips. Using spelt flour adds a light, nutty depth that pairs perfectly with the rich molasses. These muffins come together in one bowl for a truly simple yet impressive treat.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 9 muffins

Ingredients

• 2 mashed large bananas
• 2 medium eggs
• 1/2 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup molasses
• 1 2/3 cup spelt flour (all purpose flour also works)
• 1 teaspoon baking soda
• 1 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves or allspice (optional but does enhance gingerbread flavor)
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 9 paper liners or grease the cups well.
2. In a large mixing bowl, combine the mashed bananas, eggs, olive oil, maple syrup, and molasses. Whisk until smooth and well incorporated.
3. Fold in the chocolate chips until evenly distributed throughout the batter.
4. Divide the batter evenly among the 9 prepared muffin cups, filling each nearly to the top.
5. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (melted chocolate is fine).
6. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• For a bakery-style look, sprinkle a few extra chocolate chips on top of each muffin before baking.
• Make mini muffins for a bite-sized treat; reduce the baking time to about 12-15 minutes.
• Swap the chocolate chips for chopped walnuts or pecans for a nutty crunch.
• For a festive touch, dust the cooled muffins with a light sprinkle of powdered sugar.

Tips for Success

• Use very ripe bananas with lots of brown spots for maximum natural sweetness and easier mashing.
• When measuring the spelt flour, spoon it into the measuring cup and level it off to avoid using too much.
• The optional cloves or allspice truly heightens the classic gingerbread flavor, so it’s worth adding if you have it.
• Don’t overmix the batter after adding the flour; a few lumps are fine and will keep the muffins tender.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For a warm, fresh-from-the-oven experience, reheat a muffin in the microwave for 15-20 seconds.

FAQ

Can I use all-purpose flour instead of spelt flour?

Yes, you can use an equal amount of all-purpose flour as a direct substitute, as noted in the ingredients.

My bananas aren’t very ripe. Can I still use them?

You can, but the muffins will be less sweet and moist. Very ripe bananas are recommended for the best texture and flavor.

What kind of molasses should I use?

For the best gingerbread flavor, use dark or robust molasses. Light molasses will yield a milder taste.

Can I make this recipe into a loaf?

Yes, pour the batter into a greased 9×5 inch loaf pan and bake at 350°F for 50-60 minutes, or until a tester comes out clean.

Why did I only get 9 muffins?

This recipe is designed for 9 standard muffins filled generously to the top for a nice dome. You could stretch it to 10 slightly smaller muffins.

Can I use a different oil?

Yes, a neutral oil like avocado, melted coconut, or canola oil will work in place of the olive oil.