Banana-Chocolate Chip-Nut Muffins

These muffins make great little ‘special’ treats for kids (or the kid in all of us :)). Use at least 60% cacao chocolate chips (70% is even better) as they have much less refined sugar. You can even omit the chips all-together and add more nuts and/or raisins, or even dried apricots are great as well. You really can change the add-ins to suit your taste.

  • 1 1/2 cup whole spelt flour
  • 3/4 cup whole plain yogurt
  • 1 large egg
  • 1/4 to 1/3 cup raw honey, softened slightly if needed
  • 1/4 coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup mashed over-ripe banana
  • 1/2 to 3/4 cup 60% to 70% cacao chocolate chips
  • 1/2 cup chopped walnuts
  • finely shredded unsweetened coconut, for sprinkling tops before baking (optional)

12 to 24 hours before you wish to make the muffins: Mix spelt flour and yogurt together in a large mixing bowl, start off with a wooden spoon or spatula. Finish by using your hands to knead in the rest of the flour/yogurt until a completely moistened ball of dough forms. Cover the bowl with a towel or plastic-wrap and let set for 12 to 24 hours.

The next day, when you are ready to BAKE the muffins: Preheat the oven to 400F. Grease mini-muffin cups lightly with coconut oil and set aside.

In a medium-sized mixing bowl, whisk together the egg, honey, and coconut oil. Whisk in the vanilla salt, baking powder, and baking soda until no lumps remain. Pour this liquid mixture into the bowl of soaked dough and fold in with a rubber spatula or wooden spoon until partially mixed. Add in the mashed banana and continue to fold in until mixed all the way through. Fold in chocolate chips followed by the chopped walnuts.

Fill prepared muffin cups approximately 2/3 full. Sprinkle the tops of the batter with some finely shredded unsweetened coconut, if desired. Bake for 10 to 12 minutes, or until the tops and edges are golden and a toothpick inserted in the center of muffin comes out clean. Cool 2 to 3 minutes in pan, remove to wire racks to cool completely.

Makes approx. 2 1/2-dozen mini-muffins.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. We make these all the time now and love them. You do have to work with the dough and I do use a hand mixer. I also add two bananas to it and that helps with the mixing. I also make it into a bread and my husband likes that better. Thank you for all the recipes, we are enjoying them. 🙂

  2. I tried the flour-soaking process for the first time using this recipe. When I went to mix in the wet ingredients the next day, the ball of dough was rubbery and would not mix with the ingredients. I proceeded to cook the muffins (with my fingers crossed) but they came out with a strange wet rubbery consistency. Where did I go wrong??

    • It doesn’t sound like you did anything wrong.

      Due to the nature of “soaking”, at times it can be a little difficult to get the dough mixed in with the wet ingredients. Sometimes clean hands work or one of these, or even a good ol’ hand mixer will do the trick to get the dough incorporated.

  3. My kids and I just made these for snacks and it was an absolute hit! I loved that the only “sugar” is in the choc chips and they loved the taste! As a matter of fact they each ate 2 and begged for more!

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