Vegan Blueberry Spelt Muffins with Coconut Yogurt
I am currently sitting in my hotel room in Aukland, wishing I could go out and explore some more of the city, but it is pouring down rain and very cold, so we decided to use this time to catch up on a little bit of work. Maddy is sitting next to me updating his new website and I am going to try get some blog posts written up since our Wifi is not too bad at the moment. Hopefully the sky will clear soon so we can go out and take some photos. My plan for my time away is to get around to writing the blog posts that I have not shared yet since I obviously will not be able to cook and photograph my food. Today I am sharing the recipe for these blueberry spelt muffins I made a while ago. They were quite a popular photograph on Instagram so I am really looking forward to sharing the recipe because it is super simple and full proof. I have already used this recipe as a base for a few other flavour combinations and it comes up well every time.
Eggs are the hardest thing for me to replace in baking because I feel like no matter what alternative I use, I never get the same amount of rise. Lately I am experimenting with vegan yogurt as an egg replacer and I am loving it. No I am still not getting the same rise, but it is quick and easy to use and helps me get some extra probiotics into my diet, that is if the heat does not destroy them all during baking. Usually I can taste coconut quite strongly in savoury foods so I stick to suing a plain soy yogurt for savoury baking and a plain coconut one for sweet baking. I feel like the higher fat content of the coconut yogurt makes for a better bake but I am not an expert so I’m not sure. I could not taste the coconut at all in this recipe, but if you dislike the coconut taste feel free to use any plain yogurt you like, you can even use a greek yogurt if you are not vegan or avoiding dairy.
I usually try my best to give a gluten free option in most of my recipes but unfortunately for this recipe I don’t think I have one. Spelt is low gluten but that little bit of gluten does help it rise more than gluten free flours without having to add any other things like xantham gum or guar gum etc which personally I have no idea how to use! If you do make an adaptation of this recipe with gluten free flour please let me know! Hope you enjoy the recipe!
|Vegan Blueberry Spelt Muffins with Coconut Yogurt|| |
- 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!