Medium | Servings: 12 | Ready In: 75 minutes | Yield: 18 muffins, 2 big loaves, or 4 mini loaves
Whole grain spelt adds nutty flavor, along with protein, fiber, and other key nutrients to this vegan, oil-free Spelt Banana Walnut Bread. Dates bring natural sweetness without any refined sugar or syrup. This plant-based recipe is a great go-to for healthy snacking or a warm breakfast bread.
- 1/2 cup chopped walnuts (54g)
- 1 1/2 cups mashed banana (300g)
- 3/4 cup pitted, dried dates (150g)
- 1/4 cup unsweetened applesauce (114g)
- 3/4 cup plain almond milk (6 oz)
- 2 teaspoons vanilla extract
- 1 cup spelt flour (140g)
- 1 cup brown rice flour (160g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 ground teaspoons cinnamon
- 1/2 teaspoon salt
Preheat oven to 350F. Line 4 mini loaf pans, 2 large loaf pans, or 18 muffin cups with Parchment paper.
Toast the walnuts in 350F oven for about 10 minutes, until golden brown. Remove and let cool.
To make the wet mixture: In a microwave-safe container, combine the banana, dates, applesauce, almond milk, and vanilla. Microwave 80-90 seconds, to soften the dates. Set aside and let cool.
To make the dry mixture: In a large bowl, combine the spelt flour, brown rice flour, baking powder, baking soda, cinnamon, and salt. Use a whisk to sift the ingredients together.
To make the Spelt Banana Walnut batter: When the wet mixture has cooled, use an immersion blender (or food processor) to puree. Puree until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Keep a couple of tablespoons of the toasted walnuts aside for decorating. Add the remaining toasted walnuts. Stir just until combined.
Portion batter into muffin cups, large loaf pans, or small loaf pans. Sprinkle the reserved walnuts on top.
Baked at 350F:
25-30 min. for muffins
40-45 min. for mini loaves
60-70 min. for full-sized loaves
Check to make sure a toothpick can cleanly be inserted and removed.
Let cool completely before slicing.
Chef Katie’s Tips
No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories. These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates provide sweetness, along with healthy fiber and essential nutrients.
Nut-Free: Substitute sunflower seeds or pumpkin seeds for a nut-free version.
Mix-Ins: For interesting texture, you can add in dried fruit or chocolate chips. Add 1/4 cup of whatever you prefer: dried currants, raisins, vegan chocolate chips.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Serving size: 1/18 of a recipe (2.2 ounces).
Amount Per Serving
Calories From Fat (19%) 23.83
% Daily Value
- Total Fat 2.81g 4%
- Saturated Fat 0.27g 1%
- Cholesterol 0mg 0%
- Sodium 162.48mg 7%
- Potassium 201.31mg 6%
- Total Carbohydrates 23.46g 8%
- Fiber 2.82g 11%
- Sugar 7.54g
- Protein 2.46g 5%
- Calcium 2.43mg <1%
- Iron 49.47mg 275%
- Vitamin A 15.23IU <1%
- Vitamin C 0.04mg <1%
Shopping and Gear List
- ARROWHEAD MILLS FLOUR WHOLE SPELT ORG
- Bob’s Red Mill Rice Flour Brown, 24 oz (Pack of 1)
- Terrasoul Superfoods Organic Deglet Noor Dates (Pitted), 2 Pounds
- FISHER Chef’s Naturals Walnut Halves & Pieces, No Preservatives, Non-GMO, 16 oz
- Standard Paper Cupcake Liners / Baking Cups, 60-ct / Box (Pack of 4)