Vegan blueberry almond muffins made with whole wheat spelt flour, shredded coconut, and banana as a healthier version of the classic. These light little muffins are just sweet enough, with a nice texture from the almond and coconut.
Course Breakfast, Snack
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 22 minutesminutes
Total Time 27 minutesminutes
Servings 12muffins
Ingredients
1cupwhole grain spelt flour
½cupalmond flour
½cupunsweetened shredded coconut
2tablespoonschia seeds
2teaspoonsbaking powder
½cupfresh or frozen blueberriesplus additional for topping
1large ripe bananamashed (about 1/2 cup)
¾cupalmond or other non-dairy milk milk
¼cupcoconut oilmelted
¼cupmaple syrup
1teaspoonpure vanilla extract
Instructions
Preheat your oven to 400F/200C and grease or line a standard 12-cup muffin tin.
Add the spelt flour, almond flour, coconut, chia seeds, and baking powder to a large bowl and whisk to combine. Stir in the blueberries to coat them in the flour mixture.
In a smaller bowl, combine the mashed banana, almond milk, coconut oil, maple syrup, and vanilla. Add the banana mixture to the larger bowl and stir until just incorporated into the dry ingredients. Don't over mix.
Measure approximately equal amounts of batter into the muffin tin. Top each muffin with a couple of extra berries, pressing in gently. Bake at 400F/200C for 22-24 minutes, or until golden and a toothpick comes out clean when inserted into a muffin.
Cool for ten minutes in the tin before removing the muffins and placing them on a wire rack to cool completely. Store in the fridge or freezer unless they're going to be eaten within a couple of days.