Two years ago, I randomly found an easy recipe for delicious muffins. It wasn’t vegan as it contained eggs but I already knew how to successfully replace eggs in baking recipes.
I loved baking these muffins for special occassions and everyone else loved them, too. However, the recipe contained lots of sugar and oil. I absolutely don’t mind eating less-healthy food that’s high in sugar and oil every now and then, but I knew I could make a healthier version of these muffins as well.
To make them more nutritious, I used a mixture of whole spelt flour and oat flour. Instead of refined sugar, these are made with coconut blossom sugar and maple syrup. And the only fat in them comes from one tablespoon of coconut oil.
The great thing about these muffins is that you can use different flours, sugar or oil and they will still turn out wonderful.
Can’t get hold of whole spelt flour or oat flour? Use regular white flour or whole grain flour instead. Coconut blossom sugar and maple syrup are too expensive for you? Just sub them with brown sugar or granulated sugar.
Of course you can use both fresh and frozen blueberries, whichever is easier to get for you. Or any other kind of fruit you like.
The only ingredient I don’t know a good substitute for is the lupin flour. It works as an egg replacement and makes the muffins fluffy and soft. I use it in many recipes and it works wonderfully so I recommend you get hold of it.
This recipe is enough for 12 small-ish muffins. If you prefer big muffins, you will have to divide the batter into fewer muffins.
I hope you’ll enjoy this recipe as much as I do. If you remake it, I would love to hear how you liked it. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealth_
Healthy blueberry muffins
- 1 1/2 cups whole spelt flour
- 1 cup oats processed into flour
- 1/2 teaspoon baking powder
- 1/3 cup coconut blossom sugar
- 1/3 cup maple syrup
- 1 heaping tablespoon coconut oil
- 15 g lupin flour
- 65 g water
- 1 cup plant milk
- 150 g blueberries
Combine spelt flour, oat flour, baking powder and brown sugar in a large bowl.
In a small sauce pan on the stove, melt the coconut oil and mix it with maple syrup.
Mix lupin flour with water until you have a smooth consistency.
Add maple syrup and oil, lupin flour-water-mix and plant milk to the dry ingredients and stir until the batter is smooth. Then fold in the blueberries.
Line a muffin tray with paper muffin cases and fill them three-quarters full. Bake for around 20-25 minutes at 200 degrees Celcius (oven not preheated) or until a skewer inserted in the center of the muffin comes out clean.