Apple Banana Buns
November 9, 2025
Soft apple buns made with spelt, greek yogurt, and vanilla
Serves:8 buns
Time:Prep: 10 min | Bake: 22 min | Total: 30 min
A recipe I imagine making often for my kids in the future, these apple banana buns have a delicious taste and texture, with shredded apple and Greek yogurt making them feel lighter than a classic bread bun. The fruit, honey, and vanilla give just the right amount of sweetness without feeling like a dessert. Made with spelt and oat flour, naturally higher in protein, fibre, and minerals than refined white flour. Perfect for a quick breakfast or snack, giving you energy without the crash.
Ingredients
Wet
- 1 large ripe banana (≈110 g), mashed
- 1 medium apple (≈100 g), grated (peeled if preferred)
- 2 tbsp Greek yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
- ½ tbsp honey or maple syrup (optional, for extra sweetness)
- 1 large egg
- Zest of half a lemon (optional)
- 2 tbsp milk or plant milk
- ½ tsp vanilla extract (optional)
Dry
- 1 cup (120 g) spelt flour (or whole-wheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats)
- 2 tbsp rolled oats, plus extra for topping
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- Pinch of cardamom (⅛ tsp) (optional)
- Pinch of salt
Optional add-ins
- 1 tbsp ground flaxseed (adds fibre and a nutty note)
- 2 tbsp chopped walnuts or sunflower seeds (30 g sunflower seeds)
Instructions
1. Preheat and prepare
- Preheat the oven to 180 °C / 350 °F.
- Line a baking tray with parchment paper.
2. Mix wet ingredients
- In a medium bowl, mash the banana.
- Stir in grated apple, yogurt, olive oil, honey or maple syrup, egg, lemon zest (if using), milk, and vanilla until smooth and combined.
3. Mix dry ingredients
- In another bowl, whisk together the spelt flour, oat flour, oats, baking powder, baking soda, cinnamon and cardamom (if using), and salt.
4. Combine
- Add the dry ingredients to the wet and stir gently until just combined; don't overmix as they will become too dense due to the activation of gluten.
- Fold in any nuts or seeds, if using.
5. Shape the buns
- Scoop into 8 rustic mounds on the baking tray (about 2 tbsp each).
- Smooth the tops slightly with damp fingers and sprinkle with oats.
6. Bake
- Bake for 20–22 minutes, until golden and set.
- Cool on a rack for 10 minutes before serving.
Serving Suggestions
- •Best enjoyed warm, either freshly baked or gently reheated for 30–40 seconds in the microwave
- •Delicious on their own, or served with a little butter or nut butter.
Storage & Meal Prep
- •Store in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days.
- •For longer storage, freeze in a sealed bag or container for up to 2 months. Pre-cut them before freezing, so they're easy to reheat or toast straight from frozen.
- •Reheat straight from frozen in the microwave for 40–50 seconds or in a warm oven for 5–8 minutes.
Variations & Substitutions
- •Flours: Swap spelt flour for all-purpose flour; reduce liquid slightly.
- •Yogurt: Use any thick yogurt, dairy or plant-based (like soy or coconut).
- •Sweetness: Adjust to taste; add an extra ½ tbsp honey or maple syrup for a sweeter bun, or leave out sweetener if you prefer just the natural sweetness of the fruit.
- •Add-ins: Mix in chopped nuts, seeds, raisins, or dark chocolate chips.
- •Spices: Try adding nutmeg, ginger, or allspice instead of cinnamon.
- •Egg-free: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2½ tbsp water, rested 5 min).
Enjoy!
A recipe I imagine making often for my kids in the future, these apple banana buns have a delicious taste and texture, with shredded apple and Greek yogurt making them feel lighter than a classic bread bun. The fruit, honey, and vanilla give just the right amount of sweetness without feeling like a dessert. Made with spelt and oat flour, naturally higher in protein, fibre, and minerals than refined white flour. Perfect for a quick breakfast or snack, giving you energy without the crash.
Ingredients
Wet
- 1 large ripe banana (≈110 g), mashed
- 1 medium apple (≈100 g), grated (peeled if preferred)
- 2 tbsp Greek yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
- ½ tbsp honey or maple syrup (optional, for extra sweetness)
- 1 large egg
- Zest of half a lemon (optional)
- 2 tbsp milk or plant milk
- ½ tsp vanilla extract (optional)
Dry
- 1 cup (120 g) spelt flour (or whole-wheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats)
- 2 tbsp rolled oats, plus extra for topping
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- Pinch of cardamom (⅛ tsp) (optional)
- Pinch of salt
Optional add-ins
- 1 tbsp ground flaxseed (adds fibre and a nutty note)
- 2 tbsp chopped walnuts or sunflower seeds (30 g sunflower seeds)
Instructions
1. Preheat and prepare
- Preheat the oven to 180 °C / 350 °F.
- Line a baking tray with parchment paper.
2. Mix wet ingredients
- In a medium bowl, mash the banana.
- Stir in grated apple, yogurt, olive oil, honey or maple syrup, egg, lemon zest (if using), milk, and vanilla until smooth and combined.
3. Mix dry ingredients
- In another bowl, whisk together the spelt flour, oat flour, oats, baking powder, baking soda, cinnamon and cardamom (if using), and salt.
4. Combine
- Add the dry ingredients to the wet and stir gently until just combined; don't overmix as they will become too dense due to the activation of gluten.
- Fold in any nuts or seeds, if using.
5. Shape the buns
- Scoop into 8 rustic mounds on the baking tray (about 2 tbsp each).
- Smooth the tops slightly with damp fingers and sprinkle with oats.
6. Bake
- Bake for 20–22 minutes, until golden and set.
- Cool on a rack for 10 minutes before serving.
Serving Suggestions
- •Best enjoyed warm, either freshly baked or gently reheated for 30–40 seconds in the microwave
- •Delicious on their own, or served with a little butter or nut butter.
Storage & Meal Prep
- •Store in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days.
- •For longer storage, freeze in a sealed bag or container for up to 2 months. Pre-cut them before freezing, so they're easy to reheat or toast straight from frozen.
- •Reheat straight from frozen in the microwave for 40–50 seconds or in a warm oven for 5–8 minutes.
Variations & Substitutions
- •Flours: Swap spelt flour for all-purpose flour; reduce liquid slightly.
- •Yogurt: Use any thick yogurt, dairy or plant-based (like soy or coconut).
- •Sweetness: Adjust to taste; add an extra ½ tbsp honey or maple syrup for a sweeter bun, or leave out sweetener if you prefer just the natural sweetness of the fruit.
- •Add-ins: Mix in chopped nuts, seeds, raisins, or dark chocolate chips.
- •Spices: Try adding nutmeg, ginger, or allspice instead of cinnamon.
- •Egg-free: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2½ tbsp water, rested 5 min).
Enjoy!
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