Blueberry Spelt Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 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
  1. Preheat oven to 160°C (320°F)
  2. Combine eggs and smashed bananas until smooth
  3. 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
  4. Add chopped nuts and lastly fold in blueberries carefully
  5. 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
  6. 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)
  7. 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).
  8. Serve warm
Can replace coconut oil with olive oil
Recipe by Annette's Recipes at