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Published on August 6th, 2010 | by andrea devon


new wheat-free muffins

Or, as an alternative title- ‘I love me some spelt flour!’

I love to experiment with various grains for my breads and muffins. But I always return to spelt flour. Spelt is related to wheat, but I prefer it for many reasons. Firstly, the texture is totally different than wheat, simultaneously lighter but heartier (Vegan Yum Yum wrote all about this in her spelt vs. wheat challenge). This lightness sometimes presents a bit of a challenge because spelt has a tendency to fall apart. If you are baking vegan muffins, bananas bind things nicely, but not everyone wants bananas all the time, so these recipes present a few different options for binding. Secondly, so much food in our life if made with industrialized, bleached, bromated wheat that I think it is important to balance things out. Spelt does contain gluten, but it is more delicate than the gluten found in wheat. Some, but not all people, with wheat sensitivity, can digest spelt easily. If wheat makes you feel a bit funny in the tummy, give these little muffins a try!

blueberry coffeecake muffins

The long list of ingredients makes for crumbly, sweet and spicy muffins. I like the coffee version better, but if you don’t do coffee, you can also use tea (black, green, or red).

twelve sweet treats!

crumble topping
⅓ cup spelt flour
2 Tablespoons oat bran
¼ cup sucanat
pinch of sea salt
3 Tablespoons cold earth balance, cut into small pieces
2 cups spelt flour
2 teaspoon baking powder
1 teaspoon baking soda
½ cup sucanat
½ teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
⅓ cup soy yogurt whipped with 3 Tablespoons ground flaxseeds
½ cup coconut oil
⅓ cup agave
⅔ cup liquid (I used half soymilk, half French-pressed coffee or tea)
2 teaspoons vanilla extract
½ – ¾ cup fresh or frozen blueberries (the small wild blueberries work better)

  1. Preheat your oven to 350°F and grease your muffin pan (including the top of the pan- these will get fluffy!) with coconut oil, or use paper liners.
  2. Make the crumble topping: mix up the dry ingredients, then add in the cold earth balance- crumble it with your fingers until the consistency of sand or a bit bigger, then toss it in the fridge until you are ready to use it.
  3. To make the Muffins: Mix the dry ingredients and set aside.
  4. Add yogurt/flax mixture to a large bowl. Add other liquid ingredients and mix well. Add the dry ingredients to the wet and mix until just combined, then toss in the blueberries gently so you don’t pop them.
  5. Measure a scant ⅓ cup batter into each space, then add about 1 Tablespoon topping to each (make sure the topping is very small crumbles, or it will sink).  Bake for 25 minutes, checking with a toothpick for doneness. Let cool in pan for 15 minutes, then move to cooling rack.

Makes 12 muffins.

spelt maple nut muffins

These are very simple muffins to serve for breaky with butter and jam, unlike the blueberry ones which are a little bit fancy.  These are hearty and not very sweet; it is the maple extract that really brings this whole muffin show together, so I would recommend buying some now- just for these muffins.

¾ cup coconut, soymilk, or combination- mixed with 2 Tablespoons ground flaxseeds
⅓ cup coconut oil
2 teaspoons vanilla extract
1 teaspoon maple extract
1 cup whole spelt flour
1 cup white spelt flour
¼ cup whole oats
⅓ cup agave or grade b maple syrup
¼ cup molasses
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ – ¾ finely chopped sour apples (Granny Smith, etc.)
½ – ¾ cup ground toasted pecans (or other such nuts)

  1. Preheat your oven to 350°F and then generously grease a 12-cup muffin tin with coconut oil.  Mix up the milk + flax first and let it sit for a minute, then add the other wet ingredients.
  2. In a second bowl mix up the dry ingredients (except nuts). Add dry ingredients to the wet.  Mix gently, until all the oats are covered, then add in apples. Drop the batter into the greased pan until about mostly full, then top with about one Tablespoon of nuts.  Bake for 20-22 minutes. Let cool in pan for 15 minutes, then move to cooling rack.

banana coconut spelt muffins

these are my favorite muffins

2 cups whole spelt flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1 cup mashed bananas
½ cup coconut oil
½ cup sucanat or brown sugar
¼ cup soymilk
1 teaspoon cider vinegar
½ cup toasted coconut flakes
⅓ cup coconut flakes + 2 tbsp turbinado sugar for topping

  1. Preheat oven to 350º and grease muffin pan with coconut oil.
  2. Mix spelt flour, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Peel and roughly chop the bananas; to measure the bananas gently mash with a fork into the measuring cup to make 1 cup. Add bananas, oil, sugar, soymilk, and vinegar to food processor and blend until smooth.
  4. Add the wet ingredients to the dry and mix until just combined. Stir in ½ cup coconut flakes.
  5. Fill muffin liners almost full with batter. Gently sprinkle with extra coconut flakes and turbinado sugar. Bake for 23-25 minutes at 350 degrees.



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6 Responses to new wheat-free muffins

  1. Alisa says:

    I don’t have allergies to wheat either, but I love spelt muffins! Have been making them a lot lately and the husband adores them too. I only wish I could get egg-free muffins to work here. Not sure if it is just the high altitude or a combination of climate factors, but vegan muffins do not like turning out here!

  2. andreadevon says:

    i am not sure how to remedy a no-rise muffin…. i’ve lived on the islands for 10 years! these recipes use a few different methods for rising: soymilk + vinegar +baking soda, bananas, and just baking soda + baking powder. i think the soy yogurt makes this rise too… but i am not sure. can you add vinegar at the last minute to get it to react with the soda and rise quickly…? i wonder. either way, the maple muffins don’t rise too much so you could make them and enjoy them flat! haha!

  3. Kris says:

    I LOVE muffins, but those banana coconut spelt ones look absolutely out of this world! Yum!

  4. speedmum says:

    I tried the banana coconut muffins for the first time, and in fact this is the first time I have used spelt flour (whole).
    They baked well, but the taste is very “doughy”. Is that me going wrong somewhere or are spelt muffins supposed to taste doughy?

  5. speedmum says:

    i just made a second batch! and added a little bit of vanilla and a tad bit more sugar maybe 1 tbsp or less and its tasting great or I have now acquired the taste :) my daughter likes it and that is more important anyway :)

  6. speedmum says:

    would it be possible to add dates to the mixture?
    how can i replace the banana with dried dates for days that I don’t have a ripe banana or want to change things around?

    what are some other fruits that I can use?
    I am so digging this recipe right now :)
    one the healthiest ones I have on hand! Yaah!

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