Spelt Flour Muffins Recipe

Five spelt flour muffins on a white plate.

4.54 from 32 votes

These spelt flour muffins are subtly sweet, fluffy, and delicious. These vegan, refined sugar-free spelt muffins are perfect for a make-ahead, nutritious breakfast or snack.

Prep Time12

Cook Time28

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 192.3kcal

Author: Jennifer Bell

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 28 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