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A Mouthful: Banana Walnut Nutella-Swirl Spelt Flour Muffins with a Cinnamon Brown Sugar Crumble Topping

PHEW. Okay so I don’t often (re: ever) post my own recipes but I made these last night and they’re really tasty, so I thought I would… You can use plain flour instead of spelt, but I love the nuttiness of spelt flour.


You can forgo Nutella or pick something else – different nuts or none at all – that’s the fun in baking, I find – experimentation. It helps that I have a fancy Kitchen-Aid mixer which makes things speed up.


  • 1.5 cups spelt flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 over-ripe bananas, mashed
  • ¾ caster sugar
  • 1 egg, lightly beaten
  • ⅓ cup oil
  • 5 teaspoons Nutella

For the topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons spelt flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter


  • Preheat oven to 190 degrees C. Grease or spray 12 muffin cups, or line with muffin papers.
  • In a large bowl, combine flour, baking soda, baking powder and salt. In a smaller bowl, beat together bananas, sugar, egg and oil. Add the banana mixture to the dry ingredients and mix until just moistened. Spoon batter into prepared muffin cups*
    *If you are using muffin tin liners, now is when you should add the Nutella to the mixing bowl and swirl it gently.
  • *If greased tin: Spoon a dollop of Nutella onto each muffin and swirl together well.
  • Combine all ingredients for the topping and mix with fingertips till it’s a crumbly consistency, pour over each muffin.
  • Bake in preheated oven for 17 minutes, until a toothpick inserted into center of a muffin comes out clean.

Good luck and have fun baking!

adapted from tastefully julie


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