Vegan Strawberry Spelt Muffins to Make for Your Sweetheart

Vegan Strawberry Spelt Muffins to Make for Your Sweetheart

Delight your health conscious valentine this year with these healthy strawberry vegan spelt muffins!_x000D_ _x000D_ _x000D_ This recipe is full of healthy fats, energizing complex carbs, protein, vitamins and minerals. It’s  also 100% free from wheat, dairy and refined sugar (yet still 100% delicious), making it the ideal muffin recipe that’s sure to please even the pickiest of valentines. But before we get into the recipe, let’s highlight the health benefits first. _x000D_ _x000D_ _x000D_ Vegan Strawberry Spelt Muffin Health Benefits _x000D_ _x000D_
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  • The main sweetener used in this recipe is coconut sugar, which is high in electrolytes such as potassium. Coconut sugar is a plant based sweetener that doesn’t aggressively spike and crash blood sugar levels the way white sugar does, which is a mechanism that is also known to contribute to weight gain.
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  • Instead of canola oil or soybean oil, which are commonly used in store bought baking, extra virgin olive oil is the healthy fat in this recipe. EVOO is known for rebalancing hormones, promoting a healthy cardiovascular system and clearing up the skin.
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  • Spelt flour is a complex carbohydrate that contains several B vitamins and fibre. B vitamins help support the nervous system and manage stress, while fibre cleanses and removes impurities from the digestive tract.
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  • Berries help sweeten the muffins, but contrary to popular belief, are actually one of the fruits lowest in sugar. Full of fibre, vitamins and minerals, berries enhance the nutritional content of this recipe while making them taste amazing.
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_x000D_ _x000D_ Now for the recipe: _x000D_ _x000D_ Vegan Strawberry Spelt Muffins (Makes 10 Muffins) _x000D_ _x000D_ Ingredients:_x000D_
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  • 2 ½ cups spelt flour
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  • 1 cup fresh or frozen strawberries
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  • 1 tsp grated ginger
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  • 4 tbsp orange juice (not from concentrate)
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  • pinch sea salt
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  • 2 tsp cinnamon
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  • 1 tsp pure vanilla extract
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  • ½ cup coconut sugar
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  • ½ cup extra virgin olive oil (EVOO)
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  • 1 cup unsweetened nut milk
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  • 1.5 tsp aluminum free baking soda
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  • 1 tbsp coconut oil (to grease muffin tin with)
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_x000D_ Method:_x000D_
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  1. Preheat oven to 350 degrees F.
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  3. Grease muffin tin with coconut oil.
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  5. Mix dry ingredients separately in one bowl and wet ingredients separately in another bowl.
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  7. Once thoroughly mixed, combine wet and dry ingredients together. Place by spoonfuls into muffin tin.
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  9. Bake for 18 minutes or until fork or toothpick comes clean.
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  11. Allow to cool for 10 minutes before serving.
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  13. Enjoy! These muffins can be stored in a glass container in the fridge for up to 7 days, or kept in the freezer to enjoy for longer.
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