Blueberry Spelt Flour Muffins
These use a smilier recipe as the Banana Spelt Flour Bread. The advantage is that you get a batch of mini-bread (muffins) that are great to take with you for a quick snack.
Leave out the nuts if your allergic. Try a variety of add-in ingredients including other fruit (chopped fresh, frozen or dried) or chocolate chips. For the extra healthy and nutritious version of chocolate chips go for cacao nibs.
Blueberry Spelt Muffins
Prep time
Cook time
Total time
Author: nyoutritious.com
Recipe type: Breakfast
Serves: 14
Ingredients
- 4 organic free range eggs
- 2 ripe bananas, medium sized
- 1 tsp vanilla extract
- ¼ Cup virgin coconut oil
- 1 tsp apple cider vinegar (or lemon juice)
- 5 Tbsp natural sweetener (coconut sugar, honey, agave or xylitol)
- pinch sea salt
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 Cup + 2 tbsp (130g) unrefined whole grain spelt flour
- Add-in options: 60 g nuts of choice (walnuts, pecans, hazelnuts or almonds) (2 oz)
- 1 Cup blueberries (fresh or frozen)
- dark chocolate chips
Instructions
- Preheat oven to 160°C (320°F)
- Combine eggs and smashed bananas until smooth
- Add coconut oil and vanilla and combine well before adding all the dry ingredients as well. Mix with a spoon until the muffin mixture is smooth and well combined
- Add chopped nuts and lastly fold in blueberries carefully
- Scoop out a tbsp or two of the muffin mixture into little muffin wrappers (remember to leave a little room for them to rise) and place in a muffin tray
- Place muffin tray in the oven and bake at 160°C for 20-25 mins (keep a close eye on them as baking time may vary with different ovens)
- Remove from oven and take the muffins out of the muffin tray to cool on a cooling rack (this helps prevent them from going soggy).
- Serve warm
Notes
Can replace coconut oil with olive oil
The mini breads option