Vegan Blueberry Spelt Muffins with Coconut Yogurt
Hazel & Cacao: Hazel & Cacao
Recipe type: Breakfast
- 2 cups whole meal spelt flour
- 1 cup coconut sugar
- pinch salt
- 4 tsp baking powder
- ½ cup grapeseed oil
- 6 TBSP coconut yogurt
- ½ cup almond milk
- 1½ tsp vanilla extract
- 1 cup fresh bluberries
- Preheat oven to 200 C
- In a bowl sift together your spelt flour, coconut sugar, salt and baking powder. Mix to combine
- In a seperate bowl add your oil, yogurt, milk and vanilla and mix very well until the yogurt has mixed through the mixture evenly.
- Pour your wet ingredients over your dry ingredients and mix together to combine. Do not over mix.
- Fold in your blueberries.
- Divide your mixture evenly in a lightly greased or lined muffin tin of choice.
- Bake for 15 - 20 minutes at 200C or until a tooth pic comes out clean.
- Allow to cool slightly before serving. Enjoy for breakfast or dessert!
Recipe by Talida Voinea at https://talidavoinea.au/vegan-blueberry-spelt-muffins-with-coconut-yogurt/
3.5.3208