Satisfy your most serious muffin cravings with these nutritional powerhouse muffins. One recipe, 4 delicious varieties. Perfect for a quick breakfast on the go, or an afternoon snack to chase away any energy slumps. Made with whole grain spelt and flax flours, these muffins are chockfull of fibre and healthy fats, which will keep you satisfied without sabotaging your health goals. Depending on the milk used, these can be nut-free making them perfect school lunchbox snacks!
Vanilla Spelt-Flax Muffins
- 1 1/2 cup whole spelt flour, sifted
- 1/2 cup flax flour or meal (ground up flax seeds)
- 1 teaspoon baking powder
- 1 cup organic cane sugar (or coconut sugar)
- 1/4 teaspoon sea salt
- 2/3 cup unsweetened almond (or other) milk
- 1/4 cup virgin coconut oil, melted
- 2 eggs, beaten
- 2-3 teaspoons pure vanilla extract
Preheat the oven to 375 degrees F.
Mix wet ingredients and dry ingredients in separate bowls. Add the wet ingredients into the dry ingredients and mix until well incorporated. For plain vanilla muffins, bake as is. For another variety, see below and add in the preferred add-in ingredients. Pour the batter into 10-12 muffin tins and bake for 25minutes.
Optional add-ins for 3 other varieties:
Vanilla Muffins with Chocolate Chips: 2/3 cup dark chocolate chips
Vanilla-Orange Muffins: 2 teaspoons each grated orange zest and orange extract (extract can be omitted and instead replace with 2 more teaspoons of orange zest)
Vanilla-Blueberry Muffins: 2/3 cup blueberries