Banana Chia Seed Spelt Muffins


We have a playdate this morning with some really fun friends and I wanted to bring a little something to thank them for hosting a gaggle of wound up toddlers at their house.  I was on the couch with my crew at 5:30am this morning trying to figure out a) why are my children awake already and b) what shall I make?

I made great banana chocolate chunk muffins from the basic muffin recipe in Joy of Cooking during the hurricane stress baking frenzy and I considered making those.  However, we just got the toddlers off the hard stuff post halloween (chocolate), so mentally eliminated the chocolate chunks despite how delicious that was.  Then I realized I couldn’t remember the last time my children ate a vegetable that wasn’t part of an Amy’s organic spinach pizza.  So after I dug out some ripe bananas I hunted in the fridge for the standard pack of carrots I keep there and finely grated one so to not offend any vegetable sensitive toddlers.

I used spelt flour, but you can substitute white or whole wheat pastry flour.


These are wonderful warm from the oven.  They get denser as they cool but for a no sugar (honey and maple syrup) and no white flour muffin, they are pretty darn good.  Most importantly, the toddlers totally dig them and get fruit and veggies and chia seeds in one little package.  Perfect little snack to keep around for the munchkins.

Banana Chia Seed Spelt Muffins


  • 2 cups spelt flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons chia seeds
  • 2 eggs
  • 1 cup plain yogurt (I used Stonyfield plain yogurt) or 1 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/4 cup canola oil
  • 3 small or 2 medium ripe bananas mashed
  • 1 large carrot finely grated


  1. Oven to 350.
  2. Whisk together flour through chia seeds in a bowl.
  3. Combine yogurt through canola oil in another bowl, then stir in banana and carrots.
  4. Combine wet and dry ingredients and gently fold together until just blended.
  5. Use an ice cream scoop to fill standard muffin tin. It ends up making more then a dozen, so either use a second pan or wait until the first one is done and use up the rest of the batter for a couple more.
  6. Bake about 20 minutes. Start checking at 17 minutes since everyone's oven is calibrated slightly different.
  7. Consumed quite soon after baking is ideal - they are lovely still warm.

They were yummy.

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