These spelt flour muffins are subtly sweet, fluffy, and delicious. They freeze well and are perfect for a make-ahead breakfast or snack. These refined sugar-free, vegan, spelt muffins are filling, nutrient dense, and easy to make.
Why Use Spelt Flour in Muffins?
Spelt flour is made from an ancient species of wheat that adds a nutty flavor to muffins. It’s a delicious whole grain flour that works well in all sorts of baked goods. Spelt flour is packed with fiber, iron, magnesium, phosphorous, and zinc.
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.
Other Ingredients in This Recipe
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 spelt flour muffins with maple syrup. You can substitute other liquid sweeteners such as agave.
How to Make Spelt Flour Muffins
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 spelt muffins recipe serves ten, so divide the batter evenly into ten muffin 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.
Storage and Freezing
Store these spelt muffins in an airtight container in the fridge for up to three days or freeze them for up to three months.
Optional Additions
To add an extra layer of flavor and texture to these muffins, stir half a cup each of chopped nuts, dried fruit, and/or dark chocolate chips into the batter.
Spelt Flour Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 2 cups spelt flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup unsweetened almond milk (or substitute any type of milk you prefer)
- 1/2 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 cups spelt flour, 1/4 teaspoon salt, and 2 teaspoons baking powder to a mixing bowl, then mix well.
- Add 1 cup unsweetened almond milk, 1/2 cup maple syrup, 1/4 cup extra virgin olive oil, and 1 teaspoon vanilla extract, 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 in an airtight container in the fridge for up to three days or in the freezer for up to three months.
Nutrition
More Spelt Flour Recipes to Try
- These spelt crackers are crispy and delicious.
- This refined sugar-free spelt flour cake is sweet, moist, and delicious.
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Do you grind your own grain into flour for this recipe?
I’ve always used store bought spelt flour. Sometimes I find it at local stores otherwise I just order it online.
For health reasons I’ve had to change the way I eat, and this recipe has become my absolute favourite. I add chopped apples, walnuts, cinnamon and a pinch of all spice or cloves. So delicious!
I’m glad you enjoyed them! Thanks for the feedback. Those additions sound delicious!