After the Beast From The East and storm Emma has resulted in most of the schools closed today, Charlie and I have enjoyed a morning playing indoor football, recording a podcast interview and colouring Pokemon, we are now baking healthy snacks.
On the list is cookies, blueberry and spelt muffins and and cake… all sugar free and I’ve included the recipe for the muffins below! They’re really simple to do and taste amazing!
Recipe
Ingredients
- 250 g spelt flour
- Pinch of salt
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 100g honey/maple syrup/agave or coconut sugar
- 1 tbsp apple cider vinegar or white vinegar (15g)
- 1 cup milk of choice (240g)
- 1 1/2 tsp pure vanilla extract (6g)
- 3 tbsp olive or 30g coconut oil/butter
- 150g fresh blueberries
Instructions
- Preheat oven to 175 C, and fill a muffin tin with cases.
- In a large mixing bowl, combine first 4 ingredients.
- In a separate bowl, whisk together all remaining ingredients (except blueberries)
- Pour wet into dry, stir until just evenly mixed.
- Add the blueberries and gently stir again.  It’s important to not over-stir and break the berries.
- Pour into the muffin cases and bake for 20-22 minutes. (Muffins should feel springy when pressed.)
- Allow to sit 10 minutes before removing from the tins. Makes approx 12 muffins.
These should last for unto a week in an airtight container (if you hide it!!)
Links are below should you want to share the recipe with your friends.
