Blueberry Spelt Muffins (Vegan & Sugar-free)


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"Delectable, subtly sweet blueberry muffins with sprouted spelt. A wholesome healthy carbohydrate snack or breakfast, naturally sweetened."

Serves 12 | Prep Time 10 minutes | Cook Time 15 minutes

Why I Love This Recipe

Today we celebrate the holy union of blueberry and sprouted spelt. They join together in the form of a delicious, nutritious muffin. One that you will love until next snack do you part.

These muffins are the perfect combination of sweet and robust whole grains. Your palette is tickled with the natural sweetness of cinnamon, maple syrup, applesauce and of course – blueberries! Balanced with sprouted spelt and whole wheat flours which are packing some serious fibre and digest nicely in the tummy.

A harmonious bite that makes a great grab-and-go snack or breakfast. So, will you take this muffin? I do! I do!

These blueberry spelt muffins are:

Light

Filling

Berry-licious

Subtly sweet

A batch of these makes a great alternative for an afternoon or late night snack.

To learn more about how these ingredients are fantastic for your body check out the full recipe - http://www.thebootybaker.com/blueberry-spelt-muffins-vegan-dairy-free/


Ingredients You'll Need

1 cup almond milk
1 tbsp lemon juice
¼ cup unsweetened applesauce
1/3 cup maple syrup
2 cups sprouted spelt flour
½ cup sprouted whole wheat flour
½ tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/8 tsp Himalayan sea salt
1 cup blueberries


Directions

Preheat oven to 400 degrees F.
Grease a muffin tin.
In a small bowl add the lemon juice to almond milk to make the buttermilk.
In a large bowl, mix the sprouted spelt flour, sprouted whole wheat flour, baking soda, baking powder, cinnamon and salt.
Mix the applesauce and maple syrup into the buttermilk mixture.
Once combined, add the wet mixture to the dry.
Gently fold in the blueberries.
Scoop into the muffin tin.
Bake for 15 – 18 minutes or until lightly golden and a tooth pick comes out clean.
Cool then...eat!
Store in the fridge for 3 – 4 days. In the freezer for 2 weeks


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