Banana Spelt Muffins with Chocolate Hazelnut Frosting


While not gluten-free, spelt tends to be more nutritious and tolerated compared to whole wheat, especially when organic and sprouted. These muffins are also low in added sugar and topped with a paleo-friendly frosting that will never have you missing Nutella! 

Banana Spelt Muffins with Chocolate Hazelnut Frosting 

  • 1.5 cups mashed banana (about 3 medium)
  • 2 eggs, beaten
  • 1/8 cup coconut nectar
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil
  • 2 cups organic, sprouted spelt flour
  • 1/4 cup coconut sugar 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt

Preheat oven to 350 degrees. Line a muffin tin (I used large) with liners. 

In a medium bowl, add eggs, banana, coconut nectar, coconut oil, and vanilla. Whisk until creamy. 

In a large bowl, add dry ingredients: flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt. Stir to combine. 

Pour wet into bowl and dry and stir until batter is formed (being sure not to over mix). 

Spoon batter into muffin tin and bake. If using a regular muffin tin, bake 15-18 minutes. If using large, bake 25-28 minutes, or until toothpick comes out clean. Allow to completely cool. 

Chocolate Hazelnut Butter

Chocolate Hazelnut Frosting 

  • 2 cups roasted hazelnuts 
  • 1/4 cup raw cacao powder 
  • 1 1/2 teaspoon vanilla, divided
  • 1/4 cup melted coconut butter 
  • 1/4 cup ghee (not melted) 
  • 1 teaspoon maple syrup 

In a food processor or high-speed blender, add hazelnuts, raw cacao powder, and 1 teaspoon vanilla. Process until butter is formed (scraping down sides as needed if using a food processor). Set aside.

In a small bowl, add coconut butter, ghee, 1/2 teaspoon vanilla, and 1 teaspoon maple syrup. Stir to combine. Add 2 tablespoons chocolate hazelnut butter and stir. Top on completely cooled muffins.