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  • 1 cup banana (mashed)
  • 2 tbsp milk
  • 2 tsp pure vanilla extract
  • 2 tsp white vinegar (or cider)
  • 3 tbsp oil (for fat-free)
  • 1 cup spelt (white, or oat flour, for flourless, try these keto muffins)
  • ½ tsp salt
  • ½ tsp baking soda
  • baking powder
  • ⅓ cup sugar (unrefined if desired)


  1. Whisk first 5 ingredients in a large bowl, and set aside for 10 minutes. Preheat oven to 350 F, and line a muffin tin. In a new bowl, stir together all remaining ingredients. Feel free to add 1/4 tsp cinnamon if you wish. Pour dry into wet, and stir until just evenly mixed. Portion into the muffin liners. Bake on the center rack, 19-20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Let cool. (I’ve found that if you loosely cover overnight—either on the counter or refrigerated—the liners then peel off easily, and flavor and texture are even better too!) View Nutrition Facts
  2. View the recipe instructions at

Contains allergens
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