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.
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.
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.
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.
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.
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
- These vegan, refined sugar-free lemon blueberry muffins are sweet, tart, and delicious.
- These hidden vegetable muffins are perfect for picky kids.
- These easy apple sauce muffins are vegan and gluten free.
- These vegan raspberry muffins are a tasty, make-ahead breakfast or snack.
- Muffin Pan
- Paper baking cups
- 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
- 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.
- 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.