Blueberry Spelt Muffins
Some days just call for baking. Today was that day. My son and I got real messy in the kitchen and made a great batch of blueberry muffins… or more like he watched Tin Tin while I made muffins and then he sat on the kitchen floor and looked at them as they cooked in the oven. I love encouraging him to ‘help’ me in the kitchen. Well I know that 21 months may be a little young but I still like to think he loves it... At least he loved eating them. Meanwhile, I love that they are full of wholesome ingredients and sweetened naturally with banana, berries + a little coconut sugar. They are a great and much healthier alternative to typical muffins laden with refined sugars and flours as well as artificial flavours and colours.
Spelt is a great and easy four to bake with. If you are gluten-free you can easily substitute the 1 cup of spelt flour for approx. 2 cups almond flour and bake for an additional 10 mins if needed (keep a close eye).
I use an unrefined whole grain spelt flour to get as close to “natural” as possible. Spelt is an ancient grain closely related to wheat but it has a lower gluten content and is therefore kinder to the digestive system and more easily tolerated by people with gastrointestinal issues and wheat sensitivities. It is also higher in fibre, protein and has more than twice the amount of amino acids compared to traditional wheat flours, which makes it a staple in my kitchen.
- 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 unrefined whole grain spelt flour
- 60 gm (2 oz) nuts of choice (walnuts, pecans, hazelnuts or almonds)
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 160°C (320°F)
- Combine eggs, bananas, apple cider vinegar and sweetener, and mix till 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