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.
Prep Time12 minutes mins
Cook Time33 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 192.3kcal
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 cup 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.
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