These spelt muffins are subtly sweet, moist, and delicious. They freeze well and are perfect for a make-ahead breakfast or snack. These refined sugar-free, vegan, spelt flour muffins are filling, nutrient dense, and easy to make.
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What to serve with these spelt muffins
If you’re serving these muffins at a special brunch and would like another vegan muffin option for your guests to choose from, try these yummy vegan lemon blueberry muffins. They’re quick, easy to make, and freeze well.
Main ingredients and substitutions
Spelt flour is made from an ancient species of wheat that has a nutty, slightly acidic flavor. It’s a delicious, nutrient-rich, whole grain flour that works well in baked goods.
You can find spelt flour at many grocery stores these days or purchase it online. It usually works well as a 1:1 substitute for whole wheat or all purpose flour and will add a slightly tangy, earthy flavor.
I used extra virgin olive oil in these spelt muffins but you can substitute melted coconut oil or any other type of oil you prefer.
I like to use unsweetened almond milk in these muffins but any type of unsweetened milk you prefer will work.
I sweetened these muffins with maple syrup. You can substitute other liquid sweeteners such as agave.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. Add the spelt flour, baking powder, and salt to a mixing bowl, then mix well. Add the almond milk, maple syrup, olive oil, and vanilla, then whisk to combine.
Transfer the batter to a muffin pan lined with paper baking cups. This recipe serves ten, so divide the batter evenly into ten muffin cups.
Bake the spelt flour muffins at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin looks dry upon removal.
Let the muffins cool to room temperature before removing from the pan and serving.
Storage and freezing
Store these spelt flour muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
Optional additions
To add an extra layer of flavor and texture to these spelt muffins, stir half a cup each of chopped nuts, dried fruit, and/or dark chocolate chips into the batter.
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These spelt muffins are subtly sweet, moist, and delicious. They're quick and easy to make. These vegan, refined sugar-free spelt flour muffins are perfect for a make-ahead, nutritious breakfast or snack.
Course Breakfast
Cuisine American
Prep Time 12 minutesminutes
Cook Time 33 minutesminutes
Total Time 45 minutesminutes
Servings 10
Calories 192.3kcal
Author Jennifer Bell
Equipment
Muffin Pan
Paper baking cups
Ingredients
2cupsspelt flour
1cupunsweetened almond milk(or substitute any type of milk you prefer)
1/2cupmaple syrup
1/4cupextra virgin olive oil
2teaspoonsbaking powder
1teaspoonvanilla extract
1/4teaspoonsalt
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Add the spelt flour, salt, and baking powder to a mixing bowl, then mix well.
Add the unsweetened almond milk, maple syrup, olive oil, and vanilla, then use a whisk to mix until combined.
Transfer the batter to a muffin pan lined with paper baking cups. This recipe makes 10 muffins, so divide the batter evenly into 10 of the muffin pan cups.
Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin looks dry upon removal.
Let the muffins cool to room temperature before removing from the pan and serving.
Notes
Optional additions include 1/2 cup each of chopped nuts, dried fruit, and/or dark chocolate chips.
Store these spelt muffins in an airtight container in the fridge for up to three days or in the freezer for up to six months.
A little bit more texture, but also a little bit more dimension to your baking.” Use it as a direct 1:1 substitute for all-purpose flour in cakes, muffins, and cookies, as well as fruit desserts like crumbles and crisps.
Spelt contains less of the gliaden protein and hence exhibits a more delicate gluten structure when mixed with water, which means spelt bread doesn't rise as much and is more dense than regular bread.
Spelt has a Glycemic Index of 54, which is low and means it produces only small fluctuations in our blood sugar levels. It can also reduce the risk of insulin resistance which can lead to diabetes.
With a protein content of 12- to 13-percent, spelt is closest to all-purpose in protein content, making it a delicious (and whole grain!)substitute that can easily be swapped cup for cup. Keep an eye on the consistency of the final dough or batter: It may be dry and need more moisture.
Spelt, with its mild, nutty flavor, is a popular alternative to wheat. It also provides several essential nutrients, such as iron, magnesium, and zinc. Consuming spelt and other whole grains may improve heart health, aid digestion, reduce the risk of diabetes, and help people achieve or maintain a healthy weight.
Spelt flour comes as plain flour therefore you need to make it into Self Raising Flour as required. – Add 2 teaspoons Baking Powder per 150 grams. – Add 1 teaspoons Baking Powder per 75 grams. – Always sift the flour twice to distribute the Baking Powder thoroughly.
Like wheat, spelt contains FODMAPs, a group of short-chain carbohydrates that can trigger symptoms of irritable bowel syndrome. Spelt flour is lower in FODMAPs than conventional wheat, and some products are labeled as “safe,” such as spelt sourdough.
For one kilo (about 2.2 lbs.) I would use for wheat, a tablespoon of dry yeast, for Spelt I would do a bit less, about 2 teaspoons plus another 1/4 teaspoon. So for a half kilo, I would try 1 teaspoon and a half of dry yeast.
This whole grain flour can be used in most recipes calling for all purpose flour or whole wheat flour, including bread, cookies, muffins and waffles. Spelt flour is also a good source of fiber. Spelt flour has a mild flavor that is nutty and slightly sweet.
Mixing different batches can lead to inconsistencies in your recipes. If you have the space, consider refrigerating or freezing spelt flour. Cold storage can significantly extend the flour's shelf life. Just make sure it's in a well-sealed container or bag to prevent moisture and odors from seeping in.
You will have to pay careful attention to how much water you use when you bake with spelt. Too much water will make the dough sticky and weak. On the other hand, too little water will make it dry and dense. We recommend you reduce the amount of water by 25% compared with what you would use for wheat flour.
Spelt is an ancient whole grain that can be a nutritious addition to your diet. However, it contains gluten, and is not a good option for people with gluten intolerance or a wheat allergy. It's also not clear whether there is any benefit to consuming spelt over wheat.
The vitamins and minerals in spelt flour help to boost the immune system and reduce inflammation. Iron, for example, is closely linked to the immune system, according to research published in the Journal of Neural Transmission.
If you have a gluten allergy, don't use spelt flour because spelt contains high gluten content. More, if you have irritable bowel syndrome, which is a gut disorder that causes stomach pain, gas, bloating, diarrhea, or constipation, don't use spelt flour.
Yes. Spelt is a grain that is descended from wheat, and has a mild, nutty flavor that is comparable to wheat. Although spelt contains gluten, it has less than whole wheat or white flour and its gluten is much more delicate, therefore more easily broken down.
Spelt flour comes as plain flour therefore you need to make it into Self Raising Flour as required. – Add 2 teaspoons Baking Powder per 150 grams. – Add 1 teaspoons Baking Powder per 75 grams. – Always sift the flour twice to distribute the Baking Powder thoroughly.
Spelt is easy to cook and bake with – after all, people in ancient civilizations had no problem figuring it out! It just takes a little getting used to, because its protein structure differs from wheat.
One noticeable difference lies in the flavor profiles of Spelt versus modern wheat. Spelt offers a subtly nutty and earthy taste, adding a unique depth to baked goods and culinary creations. In contrast, modern wheat tends to have a milder taste that is commonly associated with everyday bread and pastries.
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