Spelt Muffins

These spelt muffins are subtly sweet, moist, and delicious. They freeze well and are perfect for a make-ahead breakfast or snack. These refined sugar-free, vegan, spelt flour muffins are filling, nutrient dense, and easy to make.

Main ingredients in these spelt muffins

Spelt flour is made from an ancient species of wheat that has a nutty, slightly acidic flavor. It’s a delicious, nutrient-rich, whole grain flour that works well in baked goods.

You can find spelt flour at many grocery stores these days or purchase it online. It usually works well as a 1:1 substitute for whole wheat or all purpose flour and will add a slightly tangy, earthy flavor.

I used extra virgin olive oil in these muffins but you can substitute melted coconut oil or any other type of oil you prefer.

I like to use unsweetened almond milk in these muffins but any type of unsweetened milk you prefer will work.

I sweetened these muffins with maple syrup. You can substitute other liquid sweeteners such as agave.

Five spelt muffins on a white plate.

How to make them

Start by preheating the oven to 350 degrees Fahrenheit. Add the spelt flour, baking powder, and salt to a mixing bowl, then mix well. Add the almond milk, maple syrup, olive oil, and vanilla, then whisk to combine.

Spelt batter in a glass bowl with a whisk.

Transfer the batter to a muffin pan lined with paper baking cups. This recipe serves ten, so divide the batter evenly into ten muffin cups.

Ten raw spelt muffins in a baking pan.

Bake the spelt flour muffins at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin looks dry upon removal.

Ten muffins in a baking pan.

Let the muffins cool to room temperature before removing from the pan and serving.

Storage and freezing

Store these spelt flour muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.

Spelt muffins on a white plate.

Optional additions

To add an extra layer of flavor and texture to these spelt muffins, stir half a cup each of chopped nuts, dried fruit, and/or dark chocolate chips into the batter.

More nutrient-dense muffin recipes

Five spelt muffins on a white plate.
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Spelt Muffins

These spelt muffins are subtly sweet, moist, and delicious. They're quick and easy to make. These vegan, refined sugar-free spelt flour muffins are perfect for a make-ahead, nutritious breakfast or snack.
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 33 minutes
Total Time 45 minutes
Servings 10
Calories 144.8kcal

Equipment

  • Muffin Pan
  • Paper baking cups

Ingredients

  • 2 cups spelt flour
  • 1 cup unsweetened almond milk (or substitute any type of milk you prefer)
  • 1/2 cup maple syrup
  • 1/4 extra virgin olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the spelt flour, salt, and baking powder to a mixing bowl, then mix well.
  • Add the unsweetened almond milk, maple syrup, olive oil, and vanilla, then use a whisk to mix until combined.
  • Transfer the batter to a muffin pan lined with paper baking cups. This recipe makes 10 muffins, so divide the batter evenly into 10 of the muffin pan cups.
  • Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin looks dry upon removal.
  • Let the muffins cool to room temperature before removing from the pan and serving.

Notes

  • Optional additions include 1/2 cup each of chopped nuts, dried fruit, and/or dark chocolate chips.
  • Store these spelt muffins in an airtight container in the fridge for up to three days or in the freezer for up to six months.

Nutrition

Serving: 1Muffin | Calories: 144.8kcal | Carbohydrates: 28.8g | Protein: 3.3g | Fat: 1.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 177.7mg | Potassium: 37mg | Fiber: 3.3g | Sugar: 9.7g | Calcium: 94.6mg | Iron: 1.3mg