Spelt Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper or foil liners.
• Sift flour, cocoa, baking powder, baking soda, and salt together in a bowl.
• Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating in between additions. Stir in vanilla extract. Add flour mixture alternately with coconut milk; beat well. Fold in chocolate chips. Fill the prepared muffins cups 3/4-full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
• Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
• Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a bowl; mix well. Add maple syrup, melted butter, and eggs; mix until all ingredients are incorporated. Add pumpkin puree and stir briefly; do not overmix. Fold in raisins. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
• Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees.
• Mix all dry ingredients together in a large bowl.
• Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
• Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
• Combine the fruit and nuts with the batter.
• Fill oiled muffin cups 3/4 full.
• Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.