My Favorite Blueberry Muffin Recipe

Spelt Blueberry Banana Muffins SS

These are my favorite muffins!  They’re moist, not too sweet and very tasty!

I love that they’re made with Spelt Flour (I have an intolerance to our modern wheat flour and Spelt doesn’t seem to affect me).

*I have never tried this recipe with regular wheat flour, but I’m guessing it would work as well.

**By the way, I share products that I feel are worth sharing.  If you decide you love the products and went ahead and purchased them, I will be compensated in order to keep bringing you more healthy choices.  Thank You!

Blueberry Banana, Muffins:

Preheat oven to 350 degrees F and grease a muffin pan.

In a small bowl, add the following ingredients (all of the wet):

  • 3/4 cup mashed ripe bananas (about 2 medium)
  • 3/4 cup of unsweetened rice milk (or another milk you use)
  • 1 tsp of apple cider vinegar
  • 1/4 cup of pure Maple Syrup (can be replaced with Honey)
  • 1 tsp of pure Vanilla extract (can also use artificial)
  • 1/4 cup of Coconut Oil, melted

In a larger bowl, add all of the following ingredients (the dry):

Dump all of the wet ingredients bowl into the dry ingredients bowl and gently fold in the walnuts and the blueberries.  *Make sure to not overmix as this can cause the muffins to be too dense.

  • 1/2 cup of walnut halves (chopped- optional)
  • 1-1/4 cups of frozen or fresh blueberries.

Spoon a heaping 1/4 cup of batter into each, pre-greased muffin tin.

Bake at 350 degrees for 23-27 minutes (I usually check them with my finger; I press down on one of the muffins and if it springs back, it’s cooked, but if it leaves a dent, it’s not cooked).

Once they’re cooked, remove them from the oven and let them cool for about 5 minutes or so and then remove them and place them on a cooling rack and cool for like 10-15 minutes.



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