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My review
Delicious Vegan Spelt Muffins
Mandi_in_Toronto
"A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto.
Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy."
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Ingredients
40 m servings 206 calsOriginal recipe yields 12 servings (1 dozen muffins)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
Footnotes
- Cook's Notes:
- These muffins come out very golden and a little bit crispy on top compared to other softer muffins. Make sure to check with a toothpick that the inside has cooked through before removing from the oven.
- Add 1/2 cup chopped nuts and 1/2 cup fresh or dried fruit to the basic muffin batter.
Nutrition Facts
Per Serving: 206 calories; 9.8 g fat; 28 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 158 mg sodium. Full nutrition
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Reviews
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Newest
1/21/2014
I'm going to rate these muffins first based on MY taste as a non-vegan, and then when my vegan niece comes and tries them, I'll make an addition to this review as to her viewpoint. This was my ...
1/23/2014
Really really good recipe. :) I made a double batch and swapped a 1/2 cup of honey out for the white sugar. Thanks Mandi!
7/29/2016
Pretty good! I used softened butter instead of sunflower oil, and added chopped pecans and chopped carrots.