Vegan Spelt Muffins Recipe

Spelt flour: An ancient grain that is more nutritious than regular wheat flour.

Almond milk: A dairy-free milk alternative made from almonds.

Maple syrup: A natural sweetener derived from the sap of maple trees.

Coconut oil: A plant-based oil that is solid at room temperature and melts when heated.

Baking powder: A leavening agent that helps the muffins rise.

Vanilla extract: A flavoring derived from vanilla beans.

Salt: Enhances the flavors of the other ingredients.

Blueberries: Optional, but adds a burst of flavor and antioxidants.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough muffins. Stir until the ingredients are just combined, and it's okay if the batter is slightly lumpy. This ensures that the muffins will be light and fluffy.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour provides a similar texture and nutritional profile, making it a good alternative for spelt flour.

• almond milk - Substitute with oat milk: Oat milk has a creamy consistency and neutral flavor, which works well in baking recipes like muffins.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable replacement for maple syrup.

• coconut oil - Substitute with olive oil: Olive oil can be used as a healthier fat alternative, providing a similar moisture content in the muffins.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that complements the other ingredients.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• blueberries - Substitute with raspberries: Raspberries offer a similar tartness and moisture content, making them a good alternative to blueberries.

• Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.

• Store the muffins in an airtight container at room temperature for up to 3 days. Line the container with a paper towel and place another paper towel on top of the muffins to absorb any excess moisture.

• For longer storage, place the muffins in an airtight container or a resealable plastic bag and refrigerate for up to a week. This helps maintain their freshness and texture.

• To freeze the muffins, first wrap each muffin individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them from sticking together.

• Place the individually wrapped muffins in a large resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• Freeze the muffins for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them in the microwave for about 20-30 seconds.

• For a freshly baked taste, reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will revive their texture and flavor.

• If you prefer to freeze the muffin batter, scoop it into the lined muffin tin and freeze until solid. Once frozen, transfer the batter portions to a resealable freezer bag. When ready to bake, place the frozen batter portions back into the muffin tin and bake as directed, adding a few extra minutes to the baking time.

• Oven: Preheat your oven to 350°F (175°C). Place the vegan spelt muffins on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method helps maintain their moisture and texture.

• Microwave: Place a muffin on a microwave-safe plate. Heat on medium power for 20-30 seconds. If the muffin is not warm enough, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the muffin dry.

• Toaster Oven: Set your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a small baking tray. Heat for 5-7 minutes until they are warmed through. This method is quick and helps retain the crispiness of the muffin tops.

• Steaming: If you prefer a softer texture, you can steam the muffins. Place them in a steamer basket over boiling water for about 5 minutes. This method keeps the muffins moist and tender.

• Air Fryer: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method is efficient and helps maintain a slightly crispy exterior while keeping the inside soft.

• Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).

• Large bowl: Used to mix the spelt flour, baking powder, and salt together.

• Another bowl: Used to whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract.

• Whisk: Used to combine the wet ingredients smoothly.

• Muffin tin: Used to hold the muffin batter in individual portions for baking.

• Paper cups: Used to line the muffin tin, making it easier to remove the muffins after baking.

• Measuring cups: Used to measure out the spelt flour, almond milk, and maple syrup accurately.

• Measuring spoons: Used to measure out the baking powder, vanilla extract, and salt.

• Spatula: Used to fold in the blueberries and to mix the batter gently.

• Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.

• Wire rack: Used to cool the muffins completely after they have been baked.

Pre-measure ingredients: Measure out all spelt flour, almond milk, and other ingredients before starting. This saves time during mixing.

Use a large mixing bowl: A large bowl helps mix dry ingredients and wet ingredients more efficiently, reducing mess and time.

Melt coconut oil in advance: Melt the coconut oil ahead of time so it’s ready to mix with other wet ingredients.

Line muffin tin early: Prepare the muffin tin with paper cups before mixing the batter to streamline the process.

Batch bake: If making multiple batches, prepare all batter at once and bake consecutively to save oven time.