Vegan Double Chocolate Spelt Muffins


Pinit

I’ve said it before, and I’ll say it again…. muffins can be dangerous territory.

Out and about there’s not many muffins you can find that are truly healthy, most convenience stores, grocery stores, and fast food muffins are similar to donuts when it comes to nutritional quality, so therefore I always recommend you make yo’ muffins at home!

These muffins were part of my last delivery for one of my clients. (I still do baking batches for one lovely client of mine, but have stopped the rest of my deliveries to focus my energy back on my nutritional consulting business – more on this in a future post where I will update you on life’s happenings!) I think she’s just as much of a chocolate fan as me!

I wanted to make muffins that were healthy and had a rich chocolate taste at the same time.

Challenging. I know!

I wanted to use spelt flour, as I had some awesome stoneground organic spelt flour left to use up, and so I searched the blogosphere for some inspiration! I came across a lovely recipe by Where Wishes Come From and put some NITK twists on it!

The best part of these muffins is the crispy almost caramelized crust top! The natural sugars from the pure maple syrup create this delicious feature of the muffin, and they are light, fluffy, and soft inside!

It’s interesting to me how so many muffins are made with white flour. Spelt flour is a fantastic alternative, if you don’t need gluten free, and it still makes the muffins airy, and not overly dense, like a whole wheat flour would. And if your looking to get some extra fibre into the kiddies tummies, these are a great way to do it!

… just say it’s a chocolate cupcake sans icing 😉 

These definitely aren’t as sweet as a cupcake, as the sweetener is kept to a minimum, but they still have a nice sweetness to them, and you could always add a little extra pure maple syrup or coconut palm sugar if you feel the need!

5.0 from 3 reviews
Vegan Double Chocolate Spelt Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. In a bowl combine all wet ingredients and whisk together.
  3. In another large bowl combine all of the dry ingredients, except for the chocolate chips.
  4. Add the wet to the dry and mix well. It should be a fairly loose mixture.
  5. Fold in the chocolate chips.
  6. Divide the mixture into a 12 muffin tin, lined with muffin wrappers.
  7. Bake for 15 mins or until a skewer comes out clean.

*recipe adapted from Where Wishes Come From

 

If you are intimidated by baking like I once was, just start with simple recipes like this one, and I promise you’ll be baking up a storm in no time!

Have a lovely Wednesday!

Christal 

Nutritionist in the Kitch

Author: Christal

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

  • Hi there!
    This recipe look great, it’s exactly what I had in mind when I set out to find a way to use spelt flour! Do you think it would be possible to sub the vegetable oil for coconut oil?
    Thanks so much!!

  • Hi there! I was looking for a spelt flour recipe and found your wonderful blog! We made these with my 2,5yrs old daughter and we loved it! (Had no maple sirup,so we used just honey -as I find honey sweet enough,we left out the sugar and it was sweet enough.)
    I have to say that I love the recipes here,healthy,nutritious,easy to make and I’m sure it’s yummy too. Thank you! Lucia

    • Hi Lucia! Thanks so much for the feedback! I’m so happy you enjoyed the recipe with your daughter 🙂

  • These are soo good! I didn’t have everything exactly so I had to sub in olive oil + ghee for oil and cashew milk for almond. I used organic sprouted spelt and whole grain spelt flours 50/50. I actually forgot the palm sugar but they were still good (then again I’m always cutting recipe sugars bc I don’t like too much sweetness). Thank you for the recipe, looking forward to making it as listed.

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