Muffins have never really been a stalwart breakfast in our home, so when I do make muffins, there’s something about them that makes me feel like I’m at a bed and breakfast.
That goes double if they’re one of my two favourite kinds of muffins: blueberry, or carrot.
The problem with muffins is that it’s hard to find commercial muffins that are a) vegan-friendly, b) not huge and c) not basically a cake. Now, I don’t believe everything you eat has to be healthy (far from it!) but I just don’t understand the point of taking something that would make a nice, filling breakfast addition/alternative (depending on how big your appetite is) and not fill it with a lot of good stuff!
One easy way I like to do that is by subbing spelt flour for white flour. For those unfamiliar, spelt flour is similar to wheat flour (not friendly for those with gluten restrictions, sorry!) with a taste that is somewhat similar to whole wheat flour or oat flour — rustic but subtle. Nutritionally, it is a little easier to digest than wheat flour and contains many good-for-you things like B2, Niacine, Phosphorous and plenty of protein and fibre (of course, these are abundant in whole wheat flour as well, but slightly higher in spelt). I still eat plenty of whole-wheat flours, but baking with spelt is a fun change!
I’ve also swapped in coconut sugar for traditional white sugar. You can, of course, use an organic (vegan-friendly) cane sugar here, but coconut sugar is a great alternative for people avoiding refined sugars, and definitely complements the rustic taste provided by the spelt flour (new to coconut sugar? Fear not, it doesn’t have a coconut taste).
These will also make your kitchen/apartment smell amazing, so there’s pretty much no excuse to not break out the baking materials. You want proof? I’m not a baker (you’ll notice that the dessert section of this blog is not exactly fulfilling) and yet these turned me into a little apron-wearing granny.
One-bowl blueberry spelt muffin, makes 12 medium muffins
- Refined sugar-free
- Nut-free (depending on milk choice)
- Prep time: 10 minutes
- Cook time: 25 minutes
- 1 cup spelt flour
- 1 cup cornmeal
- 1/2 cup coconut sugar (or vegan white or brown sugar)
- 1 tbsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1/2 cup coconut oil (or canola)
- 1 cup unsweetened plant milk (of your choice), plus more as needed
- 1 1/2 tsp vanilla
- 3/4 cup applesauce
- 1 1/4 cup blueberries (dusted in flour
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine the dry ingredients — flour, cornmeal, coconut sugar, baking powder, cinnamon — and whisk to combine.
- Add in the coconut oil, plant milk and vanilla, whisking to combine.
- Fold in the applesauce and blueberries.
- You might find the mixture is actually kind of puffy and cake-like. This is natural because of the sugar and the flour, but you might want to add a bit more milk/water to make it like a bit more liquid, but it will ultimately be fairly airy.
- Dish into a 12-muffin tray and cook for 25 minutes.
- Let cool and enjoy!
These keep for about five days but should be kept in the fridge because of the coconut oil and applesauce. In the meantime, enjoy them with a good slab of vegan butter or nut butter in the morning, with a small protein smoothie on the side. Talk about luxury!