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Nutrition Facts
Serving Size 1 (54g) Recipe makes 12 servings The following items or measurements are not included below: spelt flour
Calories 89
Calories from Fat 18		(20%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 157mg		6%
Potassium 102mg		2%
Total Carbohydrate 17.0g		5%
	Dietary Fiber 1.2g	4%
	Sugars 13.7g
Protein 2.2g		4%
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Spelt Muffins

Recipe #183538 | 40 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Veggie LuvR
Aug 28, 2006

Tasty and healthful. They're very moist and will change your opinion about spelt! I often change the fruit I add to this recipe, depending upon what I have. Shredded carrot and raisin is a great combo, or crystalized ginger and pear, or apple walnut, etc. Recipe works well without the banana, too.

SERVES 12 , 12 muffins (change servings and units)

Ingredients

2 1/3 cups spelt flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 eggs, beaten or egg substitute
1 ripe banana, mashed in a pyrex measuring cup
1/4 cup applesauce or yogurt
1 teaspoon vanilla
1/2 cup honey
3/4 cup buttermilk
1/4 cup raisins (optional)
1/4 cup nuts (optional)

Directions

1
Preheat oven to 375 degrees.
2
Mix all dry ingredients together in a large bowl.
3
Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
4
Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
5
Combine the fruit and nuts with the batter.
6
Fill oiled muffin cups 3/4 full.
7
Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: Lil_Mommy

On Nov 11, 2009

I have to say that they didnt turn out very moist for me. The tops are hard, and they are dense, not fluffy. I used cranberries instead of raisins, and almond milk instead of buttermilk. I left out the eggs, and increased the applesauce. I was really hoping to rate it better. Any advice for me? What can I improve?

0 people found this review helpful

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From: VegSocialWorker

On Sep 8, 2007

These turned out great! I had to leave out the ground flax seeds as we didn't have any, but I added a lot of extras such as shredded carrot, crystalized ginger, dried cranberries, nuts and raisins. Also subbed soy milk for the buttermilk. Thanks for posting, would make it again.

1 person found this review helpful

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From: GaylaJ

On Mar 20, 2007

Moist and flavorful muffins. I used eggs (rather than egg substitute) and applesauce (rather than yogurt). I skipped the optional raisins and nuts, but added 2 heaping tablespoons of chopped crystallized ginger along with about half of a chopped Bosc pear. Instead of topping with additional flax meal, I sprinkled turbinado sugar over the tops. Thanks for posting!

2 people found this review helpful

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From: Canadian Baker

On Mar 20, 2008

These are amazing! I have never baked with spelt and thought I would try this recipe... I didn't really know what to expect and I was so happy with the results. I used the applesauce and real eggs as well as ground ginger in place of nutmeg and about 1.5 bananas. Also didn't have raisins so I used dried cranberries. The flavour and texture are so good I can't believe there's no oil in this recipe. I will definitely make these again... and probably double the batch!

1 person found this review helpful

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