Spelt Muffins Recipe
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.
Servings: 10
Calories: 192.3kcal
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 cup 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: 192.3kcal | Carbohydrates: 28.8g | Protein: 3.3g | Fat: 6.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.1g | Sodium: 177.8mg | Potassium: 37mg | Fiber: 3.3g | Sugar: 9.7g | Calcium: 94.7mg | Iron: 1.3mg