Delicious Vegan Spelt Muffins

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.

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 206 calories; protein 3.1g; carbohydrates 28g; fat 9.8g; sodium 158.4mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.