Delicious Vegan Spelt Muffins

Delicious Vegan Spelt Muffins

Mandi_in_Toronto

"A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy."
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Ingredients

40 m servings 206 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 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.
  3. 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.

Footnotes

  • Cook's Notes:
  • These muffins come out very golden and a little bit crispy on top compared to other softer muffins. Make sure to check with a toothpick that the inside has cooked through before removing from the oven.
  • Add 1/2 cup chopped nuts and 1/2 cup fresh or dried fruit to the basic muffin batter.

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Reviews

Read all reviews 4
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I'm going to rate these muffins first based on MY taste as a non-vegan, and then when my vegan niece comes and tries them, I'll make an addition to this review as to her viewpoint. This was my ...

Really really good recipe. :) I made a double batch and swapped a 1/2 cup of honey out for the white sugar. Thanks Mandi!

Pretty good! I used softened butter instead of sunflower oil, and added chopped pecans and chopped carrots.

I didn't have any spelt flour and used all purpose flour. I also add chocolate chips. My husband said they were good and I have to agree. I want to try spelt flour next.

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