I’m not actually a vegan, despite my first two recipe choices. But there is something about making baked goods without butter and eggs which fascinates me. It seems like the next big challenge for me, making delicious healthy goodies and fooling ardent butter lovers.
Now I must admit, I did use white flour (I know, cardinal sin) but I did not have spelt flour hiding in the cupboard. Probably like most people.
Another wonderful recipe from Angela, Oh She Glows:
- 3/4 cup mashed ripe banana (about 2 medium)
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 2 cups light spelt flour
- 6 tablespoons coconut sugar (or Sucanat or natural cane sugar)
- 2 teaspoons baking powder
- 1.5 teaspoons cinnamon
- 1/2 tsp fine grain sea salt
- 1/2 tsp baking soda
- 1/2 cup chopped walnut pieces
- 1 cup frozen or fresh blueberries (see note)
- Preheat oven to 350F and grease a muffin tin.
- In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie.
- Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
- Melt the coconut oil in a small pot over low heat. Set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
- Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
- Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will seem very full, but this is normal!) I like to press a few extra blueberries on top of each so they look pretty after baking.
- Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
- Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
Note: If using frozen blueberries, be sure to leave them in the freezer (do not thaw) until just before you stir them into the batter. This helps prevent bleeding.