Wild Blueberry Spelt Oat Muffins Recipes

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OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)



Oat Bran & Blueberry Muffins With Spelt (Vegan) image

"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!

Provided by magpie diner

Categories     < 60 Mins

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups soymilk
2 teaspoons lemon juice
1 1/2 cups oat bran
1 1/4 cups spelt flour (I used light spelt flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil (or sub another light oil like grapeseed)
1 Ener-G Egg Substitute (or your fave egg replacer)
1/2 teaspoon vanilla
1/2 cup dry sweetener (I use organic sugar)
1 cup blueberries (fresh or frozen, mixed berries work too)

Steps:

  • Preheat oven to 375 degrees.
  • In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
  • In a large mixing bowl add the flour, baking powder, baking soda and salt.
  • Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
  • Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
  • Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.

Nutrition Facts : Calories 106.1, Fat 7.5, SaturatedFat 0.7, Sodium 249.5, Carbohydrate 11.2, Fiber 2.5, Sugar 1.6, Protein 3.5

BLUEBERRY SPELT MUFFINS



Blueberry Spelt Muffins image

Coconut oil and stevia are used in these healthy, moist muffins bursting with blueberries!

Provided by April Fear

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 10

1 cup honey
¾ cup coconut oil, softened
4 eggs
2 bananas, mashed
3 ⅓ cups spelt flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 ½ teaspoons pink Himalayan salt
⅛ teaspoon stevia powder
2 cups fresh blueberries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
  • Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 27.5 g, Cholesterol 27.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 261.8 mg, Sugar 14.6 g

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