These muffins are super easy to make, taste great + are healthy! These muffins are refined sugar free + dairy free!
If you're wondering what spelt flour is, here's a little run down: Spelt is actually a really ancient grain that has been used in europe for a very long time. Spelt is part of the wheat family, but isn't like most wheats. It grows within a very strong husk, which protects it from pollutants and insects; meaning farmers rarely use pesticides on it! Spelt is a wholegrain, and is very nutritious containing high levels of protein, fibre and many minerals and vitamins (which is pretty amazing for a grain!). One thing to note is that it does contain gluten which means it's not suitable for people with coeliac disease, but can be ok for people with a gluten intolerance (as the gluten content is only small). Although spelt flour isn't the perfect replacement for plain flour (with a lack of gluten, it doesn't rise the same as plain flour), its much more nutritious which in the end is more important.
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- 1 cup Whole Spelt Flour
- 1 cup Almond Meal
- 3/4 cup melted Coconut Oil
- 2 tsp Baking Powder
- 4 Eggs
- 3/4 cup Coconut Sugar.
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Essence
- 2 handfuls Blackberries***
- 1 medium Apple (peeled and chopped)***
- 1 tsp Cinnamon
***I have chosen to split my muffin mixture into 2, and make half the muffins with blackberries, and the other half with apple and cinnamon. You can choose whichever fruit you like best and add it in place of the fruits I've used!
- Preheat your oven to 180 degrees celsius.
- In a large bowl, sift together the spelt flour, almond meal and baking powder. Add in your melted coconut oil and mix until completely combined.
- In a seperate small bowl, whisk together the eggs, coconut sugar, maple syrup and vanilla essence.
- Add the egg mixture into the flour mixture and mix until completely combined.
- If you're using two different fruits, split your batter into two bowls.
- Add in your chosen fruit and spices and lightly mix.
- Line your muffin tray with baking paper or muffin holders.
- Scoop roughly 2 tablespoons of mixture into each holder (it should make about 12)
- Put the tray into your preheated oven. Check your muffins every 10 minutes and once golden, use a skewer to check if they're ready. Mine took about 20 minutes to bake completely, but I found that my blueberry muffins needed longer than my apply ones so just check all of your muffins are cooked through.
- Once baked, take your muffins out and let them cool. Voila, you're done!