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, Muffins and Quick Bread, Snack, Snacks, Summer
Preheat your oven to 200°C (400°F) and grease or line a standard 12-cup muffin tin.
Add the spelt flour, almond flour, coconut, chia seeds, baking powder, and cinnamon to a large bowl and whisk to combine. Stir in the blueberries with a wooden spoon to coat them in the flour mixture.
150 grams whole grain spelt flour, 50 grams almond flour, 45 grams unsweetened shredded coconut, 2 tablespoons chia seeds, 2 teaspoons baking powder, 1 teaspoon cinnamon, 80 grams fresh or frozen blueberries, plus additional for topping
In a smaller bowl, whisk together the mashed banana, almond milk, coconut oil, and maple syrup. Add the banana mixture to the larger bowl and stir with a wooden spoon until just incorporated into the dry ingredients. Don't over mix.
1 large ripe banana, 180 ml non-dairy milk, 60 grams coconut oil, melted, 60 ml maple syrup
Measure approximately equal amounts of batter into each muffin cup. Top each muffin with a couple of extra berries, pressing in gently. Bake 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 refrigerator or freezer unless they're going to be eaten within a couple of days.