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Delicious Vegan Spelt Muffins

Currently, doss is the print editor for foodism toronto magazine and regularly contributes to toronto life, the globe and mail and eater national.

Recipe Summary Delicious Vegan Spelt Muffins

A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy.

Ingredients | Foodism Toronto

1 ½ cups spelt flour

1 cup rolled oats

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

2 very ripe bananas, mashed

½ cup sunflower seed oil

½ cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

These muffins come out very golden and a little bit crispy on top compared to other softer muffins. Make sure to check with a toothpick that the inside has cooked through before removing from the oven.

Add 1/2 cup chopped nuts and 1/2 cup fresh or dried fruit to the basic muffin batter.

Info | Foodism Toronto

prep: 10 mins cook: 20 mins additional: 10 mins total: 40 mins Servings: 12 Yield: 1 dozen muffins

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