Sea buckthorn (Hippophae rhamnoides L.) which belongs to the Elaeagnaceae family, is a unique plant and valuable mainly for its medicinal and nutritional potential. The high percentage of active principles in sea buckthorn offers the possibility to use the whole plant in the waste-free technology and to reuse by-products for the production of high added value nutrients. The paper aims to study the nutritional, functional and sensorial properties of muffins obtained from Spelta wheat and fortified with sea buckthorn in different percentage (5-25%). The proximate composition (lipids, proteins, mineral substances, carbohydrates), macro and microelements and the content of total polyphenols, flavonoids but also the antioxidant activity of fortified products was determined. Also, the sensory analysis of the obtained products was evaluated. The results showed that the highest protein content was registered in the case of muffins with 25% (6.3%), respectively lipids (27.9%) and carbohydrates (37.4%). The content of total polyphenols varied between 946.05-1746.07 ppm, flavonoids (116.43-1212.88 ppm) and antioxidant activity (3.712-9.660 µM Fe2+/g) the values increasing with de percentage of sea buckthorn addition. Sensorial analysis shown that the muffin obtained by addition of 25% sea buckthorn was considered the most appreciated in terms of all the sensory parameters analyzed.