Blissful Blueberry Banana Spelt Muffins (vegan + refined sugar-free)

223 comments

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I don’t consider myself the most tech-savvy person, but I do have a few tricks up my sleeve from time to time. One of my “tricks” (which is probably common knowledge, mind you) is filtering out email addresses from my inbox. Like many of you, I receive a frightening amount of press releases and other spam. You know the ones that start out like, “Regards Webmaster” or “Dear [any name except your own]”.

To help combat my spam woes, I started filtering out email addresses a couple years ago. If you use Gmail, you probably already know about this filtering feature. The beauty is that if you receive an email from an unwanted recipient you simply click “more” and then “Filter messages like these” and then choose how you filter out the email. That way, if they should try to spam you again from the same email (and you know they will) the message will go straight to the archive, trash, etc. – whichever you prefer! I’ve noticed a huge improvement in my inbox, cutting down unwanted emails by probably 50% over the past couple years. It’s quite amazing to see how many are filtered out each day! You can also use the filtering feature to have emails sent directly into folders of your choosing.

So, back to not being the most tech-savvy person.  

Last week we were getting ready to leave on a trip to visit my family. In preparation, I somehow managed to create an email filter that sent all new/unread emails straight into my trash bin. Who knew that was even possible? I still have no clue how it happened…I swear! So all last week, I was in this blissful state of ignorance thinking that I was having a rather “light” week for email. [We all know that doesn’t happen unless it’s Christmas holidays. fool!]

Do you know how good that week felt though? I was free!

When we returned home, I realized something was majorly wrong because I wasn’t even getting my own emails (yes, I email myself…not weird at all…). When a girl can’t get her own emails that’s where I draw the line! So the investigation began. Eric, tech-ninja-genius, suggested I check my trash and spam bins. There, in the trash bin among the lowly filtered-out spam, I found emails from my family, friends, publisher contacts, editor, blog readers, and fact checkers. Dear Lord what did I do? I was getting follow-up emails like, “I haven’t heard from you yet, please reply ASAP!!!!” and then I had to try to explain that I created a filter that sent their emails to the trash. It wasn’t my proudest techy moment.

Tech-ninja fixed the problem and I’m back in email action and caught up, but I will never forget that week of freedom. It almost brings a tear to my eye just thinking about it.

Lesson learned: If it seems too good to be true, it probably is.

There are, of course, exceptions to every rule, like these vegan blueberry muffins…

veganblueberrybananawalnutmuffins-5505

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Blueberry Banana Muffins

Vegan, soy-free

By

4.7 from 45 reviews
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Delightful, healthy banana blueberry walnut muffins made with spelt flour so they are naturally wheat-free. Since blueberries aren't in season right now, I suggest using frozen blueberries and save the fresh ones for summer baking. You can also leave out the walnuts and swap the almond milk for coconut milk if you'd like a nut-free version.

Yield
12 large muffins
Prep Time
Cook time
Total Time

Ingredients:

  • 3/4 cup mashed ripe banana (about 2 medium)
  • 3/4 cup + 2 tablespoons unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 cups light spelt flour
  • 4 to 6 tablespoons coconut sugar (or natural cane sugar)*
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped walnut pieces (optional)
  • 1 1/4 cups frozen or fresh blueberries**

Directions:

  1. Preheat oven to 350F and grease a muffin tin.
  2. In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie.
  3. Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
  4. Melt the coconut oil in a small pot over low heat. Set aside.
  5. In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
  6. Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
  7. Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
  8. Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal!) I like to press a few extra blueberries on top of each so they look pretty after baking.
  9. Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
  10. Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.

Tips:

  • When using ripe, spotty bananas I find 1/4 cup of granulated sweetener is enough, however if your bananas aren't over-ripe, you might need the full 6 tablespoons. Add to your taste.
  • **If using frozen blueberries, be sure to leave them in the freezer (do not thaw) until just before you stir them into the batter. This helps prevent bleeding.

veganblueberrybananamuffinsspelt

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{ 223 comments… read them below or add one }

1 Jesse @OutToLunchC February 19, 2014

That is a funny story! I LOVE using filters and rules so things go straight to folders. I subscribe to a lot of different blogs but I was finding the emails were overwhelming my inbox so I created an inspiration folder where they are all sent. Whenever I have free time or need inspiration I check out the unread email in the folder!

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2 Jesse @OutToLunchC February 19, 2014

The muffins also sounds amazing bwt!

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3 Jenn L @ Peas and Crayons February 19, 2014

I can’t believe I’ve never tried coconut sugar! I’m hunting down some STAT so I can make these! They look and sound fan-freaking-tastic!

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4 Emily @ It Comes Naturally Blog February 19, 2014

Aww… I love reading your stories :-) They make me smile. And I’m sure those muffins would make me smile too! :-)

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5 Angela @ Eat Spin Run Repeat February 19, 2014

Gah sorry to hear about your filtering accident, Ange! I’m in the same boat – I’ve got several filters set up to send all the crap I receive to my junk mail, but I still check it occasionally just to make sure there aren’t things in there that I really need to see! These muffins look delicious! Blueberry muffins were my fave flavour as a kid and yours look so perfect and fluffy. Pinning! :)

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6 Mia February 19, 2014

Love yr blog but I just have to mention… Spelt is an ancient species of wheat.

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7 TheGreatZambini February 20, 2014

True, spelt is a type of wheat. However, most people who are intolerant of gluten and a few celiac cases have absolutely no problems with it if they eat it infrequently.

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8 Tricia June 30, 2015

Sorry I’m confused… where does it say this recipe is gluten free? Is OSG a gluten free blog? I’m genuinely curious- anyone?

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9 Erica { EricaDHouse.com } February 19, 2014

I’m a sucker for super huge blueberry muffins. I haven’t made any from scratch in years. I’m hoping to grow my own blueberries and strawberries this year so hopefully I’ll be making these often!

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10 Kaila @healthyhelperblog! February 19, 2014

These look great! I love using spelt flour for recipes! It’s so light and adds a great nuttiness to recipes! Can’t wait to try these out. :)

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11 Emma @ Life's A Runner February 19, 2014

Thank you for these! It’s so disheartening to come across “healthy” or vegan recipes that claim to be better for you, and then are full of all-purpose flour and sugar! These look to die for. :)

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12 Tina Muir February 19, 2014

Those look wonderful! And I actually have some spelt flour that I am yet to use! Everything else I have made from your blog has been delightful, im sure these are too! I have Nu Naturals, I am hoping that will be okay instead of the coconut flour?

As my mileage is now at around 75 miles a week, and I am in full swing trying to reach my 1:13 goal for a half marathon, now would be the perfect time to try these muffins out for after my runs! Thanks for the idea, as always you provide nutritious, yet delicious ideas :)

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13 Angela (Oh She Glows) February 20, 2014

Hey Tina,
Thanks for your kind words! Is Nu Naturals an artificial sweetener? I don’t have any experience with it so can’t say for sure how it would impact the recipe (I assume you meant swapping it for the coconut sugar and not flour). Good luck!

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14 Andreana April 15, 2014

Hi Angela, just wondering if I can use regular unbleached multi purpose spelt flour for these muffins or does it have to be light spelt flour?
Thanks!

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15 Becky J March 18, 2014

Hi Tina – if you have spelt flour, try Heidi Swanson’s oatcakes (sweetamandine.com/2013/03/long-live-oatcake.html). I doctor the recipe a little but I’ve had so many compliments whenever I make these, and they’re terrific.

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16 Caitlin February 19, 2014

i’ve been using the spam filter in my email for about a month or two now, because i was SO TIRED of the amount of crap i was getting on a daily basis, and it’s true- it is a time saver!

i don’t know that i’ve ever seen a more perfect blueberry muffin. they are filled with blueberry goodness, and are healthy, too! almost too good to be true, except i know they are amazing, because you made them!

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17 Karen Furie February 19, 2014

Are there any substitutions for spelt flour? Will buckwheat or oat flour work?

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18 Angela (Oh She Glows) February 20, 2014

Hi Karen, I haven’t tried anything besides the spelt flour so I’m not sure.

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19 Gem May 10, 2015
Recipe Rating:

I’ve tried making them with oatflour and they are delicious! Not as fluffy but still fantastic! I’m about to make some now!!

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20 Anele @ Success Along the Weigh February 19, 2014

So did you secretly know I just bought spelt flour for the first time and was hoping to find a banana muffin recipe or is this just serendipity? :-)

Making these this weekend!!

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21 Deena Kakaya February 19, 2014

Oh wow, they’re from spelt and they are do light! Impressive x

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22 Kim @ Hungry Healthy Girl February 19, 2014

These look absolutely delicious and look like they’re bursting with blueberry goodness! I’m not very tech-savy either, but every once in a while I surprise myself and do something really cool…. haha!

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23 Abby @ The Frosted Vegan February 19, 2014

Oh nooo, it’s so easy to get carried away with the filters, good thing you figured out what was going on : )

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24 Dana @ Conscious Kitchen Blog February 19, 2014

That’s a funny story! And even if it was unintended, it’s nice to get away from email for a little while. These muffins sound delicious! It’s been too long since I’ve had blueberry muffins in my life.
p.s. – I email myself too. :)

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25 Alicia February 19, 2014

They sound just like these blissful blueberry muffins made with dates. I like the idea of subbing banana for the tofu (yogurt).

loving–green.blogspot.com/2013/12/blissful-blueberry-muffins.html?m=1

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26 Jen February 19, 2014

These look so tasty! Is spelt flour GF? I have heard different answers from different people. If it isnt, I would have to make a GF version of these – do you think brown rice flour would be a good substitute?

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27 Angela (Oh She Glows) February 20, 2014

Hi Jen, it’s wheat free but it’s NOT gluten-free. I’m not sure about subbing it as I haven’t tried it. An all purpose GF flour might do the trick though!

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28 Caroline February 22, 2014

I would use 2 thirds rice flour and 1third sorghum flour for a substitution. It gives the flavour of wheat without the agony. In a pinch Bob’s Red Mill gluten free blend will work. I wouldn’t use the new Robin Hood gf blend, it’s just gross :-( (and expensive).

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29 Katrina @ Warm Vanilla Sugar February 19, 2014

Mmm I love baking with spelt! These muffins look great!

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30 Tereza February 19, 2014

These look absolutely delicious!!!

lifeandcity.tumblr.com

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31 Kathryn February 19, 2014

Ha! I totally email myself – all the time! The muffins look beautiful!

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32 Catalina @ Baby on Board February 19, 2014

So nice to see some recipes with berries, I am so over this winter and the snow and the rain, these remind me of summer!

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33 Anka February 19, 2014

Thank you for this recipe, and all your other recipes. I love your work!

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34 Kaitlyn @ Wanderlust Kait February 19, 2014

I’ve never tried baking with spelt, but these look great!

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35 Ceara @ Ceara's Kitchen February 19, 2014

I am soo making these this weekend!!! Can I just say, I am so envious of those Wild Canadian Blueberries (I’m assuming) poking out of these muffins? Amazing!!

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36 Angela (Oh She Glows) February 20, 2014

Yes they are! Cute little things :)

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37 Elizabeth February 19, 2014

My son is allergic to wheat (not gluten) and nuts (so almond flour is out). Is there another flour I can use? I don’t like the taste Bob’s Gluten Free Flour gives to everything…

And has anyone ever cooked with Sunflower Seed flour?

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38 Tracy February 20, 2014

I was thinking of maybe trying this with gf oat flour (I usually just grind my own in the blender!) Not sure if it will work as well, but I think it’s worth a try! :) I, too, don’t always like the gf flour mixes available.

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39 Stephanie February 20, 2014

I used 1 1/4c flax meal, 3/4c oat flour and 1 tablespoon potato starch subbed for the spelt flour. They came out delicious. You may need to add a little more liquid, extra blueberries did the trick for me. Don’t over mix, like Angela said or they will be very dense. : )

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40 The Vegan Cookie Fairy February 19, 2014

Oh my, these look delicious!! I’m drooling… Haven’t had muffins in ages, I’m giving this a go at the weekend.

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41 Lili February 19, 2014

I’m making these tonight! I was looking for a new banana bread/muffin recipe last night to use up my overripe bananas. I have all these ingredients in my cupboard too! You must have psychic powers!

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42 Sarah February 19, 2014

I’m in the habit of making a batch of muffins per week and these just won the prized nomination for this coming week. Yum! (and not sure if you got my email, but I sent you one last week) :)

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43 Angela (Oh She Glows) February 20, 2014

You’ll have to let me know what you think! And of course, if they pass the test with the kiddos. :)
Yes, I fished your email out of my delete bin (lol) and will get back to you soon!

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44 Dana February 19, 2014

Mm I love healthy muffins! I may just have to make these today, thanks!

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45 Averie @ Averie Cooks February 19, 2014

Blueberries and bananas are some of my fave things ever to use in muffins! These are gorgeous & as always, amazing what you can do to keep things vegan AND then refined sugar free. You’re amazing :) pinned

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46 Tess @ Tips on Healthy Living February 19, 2014

These muffins look amazing! What sorts of things do you recommend adding besides butter?

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47 Angela (Oh She Glows) February 20, 2014

there’s no butter in the recipe – Just coconut oil :)

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48 Tess @ Tips on Healthy Living February 20, 2014

Thanks, Angela!

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49 Cara's Healthy Cravings February 19, 2014

How timely, I needed a muffin recipe for this weekend! Perfect!

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50 Caitlyn@BareAndBalanced February 19, 2014

What flour substitute would you suggest be best for gfo? They look amazing!!

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51 Alexandra Aimee February 19, 2014

I’ve never worked with spelt before, but these look delicious. I may have to brave it!

— Alex at Cashmere Kangaroo

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52 dishing up the dirt February 19, 2014

These look great! And you are in great company with not being the most tech savvy person. I’m horrible and get super frustrated when I can’t figure out little glitches with tech stuff. At least we eat well though right?!

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53 mary February 19, 2014

Yum! These look great! I love blueberry muffins and yours look so much healthier than my own go-to recipe :-)

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54 Lauren February 19, 2014

I have regular spelt flour…not light spelt flour. Does it make a difference?

Thanks.

Lauren

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55 Angela (Oh She Glows) February 20, 2014

Hey Lauren, It shouldn’t be a problem – they will just turn out more dense than using light.

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56 Chicago Jogger February 19, 2014

Beautiful muffins, can’t wait to try making:)

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57 Suzanne @ hello, veggy! February 19, 2014

That was the best tangent EVER!

These muffins look amazing… SQUIRREL! :P

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58 Gina October 16, 2014
Recipe Rating:

These looked great. However… They turned out heavy and gummy. Don’t understand as I followed the recipe exactly. Not cheap ingredients, and I was counting on it for breakfast, so this was harder for me than any tech problem! I will say, lovely blueberries!

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59 Rachel February 19, 2014

Made these tonight – so delicious!!

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60 Angela (Oh She Glows) February 20, 2014

Glad to hear that!! :)

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61 Kari @ bite-sized thoughts February 20, 2014

I really had to laugh at your filtering story. I can just picture myself doing that and then the horror / hilarity when I discovered my error.

These muffins look gorgeous too!

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62 Lilly February 20, 2014

Hi Angela,
these blueberry muffins look amazing and I would love to try them out. Unfortunately I would need to tweak the recipe a bit since I am allergic to apple (in any form): what can I replace the apple vinegar with? Regular vinegar? Or something else entirely? Would be grateful for your suggestion!
Thanks and congratulations to your blog!
L.

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63 Angela (Oh She Glows) February 20, 2014

Hey Lilly, Yes I would use regular white vinegar. EnjoY!

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64 Mrs G February 20, 2014

Thank you so much for the blueberries suggestion, Angela.
I won’t make these because they are not gluten free, but for sure I’ll remember your advice next time I’ll bake with blueberries. Thanks a lot!

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65 Maryea {happy healthy mama} February 20, 2014

Oh man! At first I was excited about the filter idea, but now I’m not sure I’ll try it. I would surely do something like what you did and filter all emails. :)

These muffins look fantastic! I love that you call them “blissful.”

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66 Jana February 20, 2014

How did you know that I was searching for a blueberry muffin yesterday???

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67 Melissa @ Nourish By Melissa February 20, 2014

All I’m missing is the Spelt Flour! I’ve been meaning to get some since I hear it’s so versatile….I guess these muffins give me good reason now :)

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68 gris-noir chic February 20, 2014

they look delicious… have to try them…. thanks for sharing.

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69 Amber February 20, 2014

Any chance brown rice flour would work in place of spelt? I have a ton on hand I’ve been trying to use:) love your website!

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70 Stephanie February 20, 2014

These are muffins are the perfect breakfast on the run! I had to use a wheat free flour substitute and they still came out excellent, the frozen blueberries make them so moist and yummy!
I received the email today saying your cookbook is shipping out to me now! Cannot wait!

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71 Alex @ Kenzie Life February 20, 2014

You must’ve read my mind because yesterday I was seriously thinking about making some sort of blueberry and banana muffin (because that’s what I had on hand), but because I didn’t have a recipe and didn’t have the time to experiment, I didn’t make them. So thank you for doing all the work for me because I know these will be delicious! Blueberry muffins straight out of the oven (or microwave) topped with Earth Balance has to be one of life’s greatest things. :)

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72 Sisley February 20, 2014

Can you use another flour besides spelt flour?

I have:
coconut flour
buckwheat flour
all purpose gluten free flour

Will any of these work?

Thank you!

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73 Cassie February 20, 2014

They look so good!

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74 Christine February 20, 2014

I didn’t know where it would be most appropriate to post the this comment, I hope you don’t mind me posting it here. I received my copies of your cookbook today… so early! It is absolutely marvelous! Your photography is gorgeous and soooo many of the recipes look sooooo fabulous that I am struggling with what to make, lol… a good problem to have! Well done!!! and thank you! Also, the bonus recipes are fantastic…I especially loved the cheese ball, mmmm!

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75 Cathleen February 20, 2014

These look great….I will try to make these gluten free (I have Celiac). I will try an almond flour blend and let you know.

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76 Christine (The Raw Project) February 20, 2014

Some days I’m tempted to filter all my email to the trash! These look wonderful, wow! Thanks!

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77 Misty February 20, 2014

Can you sub honey for maple syrup?

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78 Angela (Oh She Glows) February 21, 2014

Any liquid sweetener should work just fine :)

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79 Sarah Fuller February 20, 2014

I just made these and am waiting for them to cool, they look so good I tried of get one out a bit too early and it broke , so I just got a spoon and ate it straight out of the muffin tin….such warm yummy goodness!! So good, I broke another one so I had to eat that one too!!
I di make them in small muffin tins so that’s something! They are devine!

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80 Angela (Oh She Glows) February 21, 2014

haha I do that all the time ;)

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81 Judy February 20, 2014

I received your cookbook today. I had pre-ordered through Chapters Indigo and was very excited to receive it early.
The book looks amazing and I cannot wait to try many new recipes.
Judy

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82 Kate February 20, 2014

God, these look amazing! Going to have to try these soon…never worked with spelt, so this should be an experience :)

Also, I hate when I do something that makes me feel smart and then, weeks later, makes me feel dumb. Sigh. Feeling your tech-related pain.

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83 Tracy February 21, 2014

OMG these muffins are amazing!! I made them yesterday and my husband and I LOVED them! They will definitely be my go-to blueberry muffins from now on. Thanks for your delicious recipes!

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84 Nicole February 21, 2014

Made these yesterday and they turned out delicious — very moist and light. I subbed the maple syrup for agave (but used less than the recipe called for) because mid-way through making these, I realized I was all out of maple syrup — oops! But they still turned out amazing! Thank you!

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85 Pam February 21, 2014

These taste wonderful! I just took the first batch out of the oven. I followed your recipe exactly and the texture is really nice, the flavor is great, and they turned out very light (not dense). Thanks for this recipe!

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86 Stephanie February 21, 2014

Just made these! The texture is great (I used 1/2 whole grain spelt, 1/2 gluten free flour blend). They are a little too sweet for me though (used cane sugar and pure maple syrup) – next time I will 1/2 the sweeteners!

First time I’ve had vegan muffins turn out so nicely :-)

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87 Ellie@Fit for the soul February 21, 2014

Such great ingredients on this list, Angela! I loooove coconut sugar and spelt. Spelt flour is surprisingly very mild and easy to work with too in my opinion.

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88 Kelly Lengacher February 22, 2014

I made these on Thursday evening with my 2 year-old daughter and they are almost gone!! This may be the best blueberry muffin recipe I’ve made. They are excellent!! I’m already contemplating when I’ll make another batch! Thanks for awesome healthy recipes!!

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89 Sara February 22, 2014

I haven’t laughed so hard at one of your posts in such a long time! You are absolutely hilarious.

Can’t wait for your book!!

<3

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90 Meredith@www.sheswingsonastar.com February 22, 2014

You have to check out unroll.me! It will take care of all the email junk! You can use it to unsubscribe quickly from any lists you aren’t reading the emails from, and you can also choose to “roll them up” so they all go into one email per day, where you can then decide to read them, ignore or save them to read later. Totally unclutters your email inbox! The muffins look yummy! Wish I could eat spelt.

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91 Angela (Oh She Glows) February 23, 2014

thanks, I will check it out!

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92 Kira - The Healthable Old Soul February 22, 2014

I love how you incorporate such wonderful ingredients! I am so excited to venture out and try something new – spelt!

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93 Debbie February 23, 2014

Everyone in my family loved these muffins – everytime I find a recipe that my 3 kids and husband all like, it’s a mini celebration. I made these gluten/grain free by substituting 1 cup of qunioa flour with 1/2 cup of buckwheat flour and 1/2 cup of potato flour for the spelt flour.

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94 Lauren February 23, 2014

Hi Angela,

I just made this muffins, and they are absolutely delicious exactly as they are. I visit a lot of vegan food blogs and your recipes are truly the most consistent in terms of overwhelming deliciousness. You are my favorite thing on the entire internet, and I can’t wait for your book!!

Thank you!!!

Lauren

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95 Jessica February 24, 2014

I made a batch this past weekend and they were a HUGE hit with my boyfriend (non veg). We didn’t have coconut sugar, or even white sugar – just light brown sugar. I took a chance and used the light brown sugar, and they still came out great. Can’t wait to try them with coconut sugar next time :) I usually don’t feel very satisfied after eating a muffin for breakfast, but after two of these with a pat of earth balance, I was full but not sluggish. I am a spelt flour convert! Thanks for another great recipe!

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96 Angela (Oh She Glows) February 25, 2014

Hey Jessica, That is so great to hear! Thanks for your feedback. And it’s great to know that brown sugar works in a pinch!

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97 Nickie February 24, 2014

Just bit into one of these babies and it was DELISH! Fluffy, lightly sweet, not unbearably bananaish, good crunch from the walnuts and finished with the juicy bites of blueberries! Rated 5 stars from all of us out here at Dragonfly Farms! (5 out of 5)

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98 The Macadame February 25, 2014

I just saw these on Twitter – can’t wait to make :)
The Macadame. xx
creamstop.com

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99 Barb February 25, 2014

I made these muffins yesterday. They are delicious, texture is very soft and fluffy almost cake like.

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100 Cici February 25, 2014

Love the muffins! I made them on Saturday and the whole family ate ’em up. Even my Mother who is the strongest critic of vegan food. I love how light and tasty they were. Thank you for the awesome recipe! I can’t wait for my copy of your cookbook to come in!

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101 Saf February 25, 2014

Made them Sunday, yum! Thank you for all the work you do, testing recipes and sharing them with the universe. Looking forward to the cookbook.

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102 Shannon February 25, 2014

I just made a batch of these this morning. I used Bob’s Red Mill WW Pastry Flour (1 and 3/4 cups) and 1/4 cup of Bob’s coconut flour. I also added in about 1/2 cup of unsweetened shredded coconut. Other than those substitutions I didn’t make any other changes. At first I was worried they wouldn’t be very sweet and upon eating them warm from the oven I didn’t find them to be sweet enough. However once fully cooled they we’re perfect. I shared them with adolescent boys and some of my less than health conscious co-workers. Everyone loved them! They were all pleasantly surprised when informed about the healthy, clean ingredients. Thanks for the recipe!

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103 Carolyn February 25, 2014

I made these on the weekend. Turned out nicely considering I used whole spelt flour. I would make them again, but with an adjustment. They were really quite greasy (strange, given it was only 1/4 cup coconut oil). I use paper liners, and the liners were greasy. I’ll try using just 2 T oil and see how that works. :)

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104 Melanie February 28, 2014

These are delicious! Great recipe, thanks Angela. I love the banana and blueberry combo. I make them with GF flour (Angelique brand).

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105 Melanie April 8, 2014

Just an update, I have been making these at least once a week, if not twice, since you posted this recipe! I sometimes sub half a cup of mini chocolate chips (enjoy life brand) for the blueberries for a special treat.

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106 Stina February 28, 2014

Just made these using GF flour and they turned out delicious! I’m not vegan but on a dairy, egg and soy free diet for my daughter (breastfeeding) for 4 weeks now, plus I’m coeliac so haven’t been game to bake anything but these looked too tempting! Thanks for the recipe :)

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107 Lindsay March 1, 2014

I made these muffins yesterday, and they are definitely blissful! This recipe is a keeper, thanks!!

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108 Lynda Bradley March 2, 2014

Just made these. Was a bit skeptical as I was unsure how they would turn out with not even egg re-placer. They are absolutely AMAZING. Light and soft with subtle crunch of walnuts. Perfect amount of sweetness…and only 6 tbsp coconut sugar. Love them! Thanks Angela!

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109 Brenda March 2, 2014

These are fluffy and super delicious! I used ground pecans and the flavour was wonderful

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110 Karen March 2, 2014

I made these this past weekend and loved them! Thank you for the recipe!

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111 Jennie @themessybakerblog March 5, 2014

I’m happy to hear that I’m not the only one who emails themselves. I do it all the time. I use it as a reminder to myself. Recipe idea-email. To do list–email. These muffins look amazing. I just purchased some spelt flour and have been clueless as to what to do with it. I’m a GF newbie.

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112 india leigh March 7, 2014

those recipes look so great! I am so excited for you. I have been following you for a few years now and you have totally blossomed in the last year. It is wonderful to witness. Well done! I love what you are doing. x

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113 Melissa March 10, 2014

I was wondering what I could substitute for the apple cider vinegar?

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114 Jodie April 24, 2014

Hi Melissa, I noticed in an earlier post that Angela said you could use white vinegar.

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115 Tina March 10, 2014

Made these last night and they were gone in less than 24hours. Yum!

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116 Alexandra March 18, 2014

This recipe is just what I have been looking for! I’ve been trying to come up with a good muffin recipe using coconut or almond flour but most times they end up too dry or too mushy.

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117 Becky J March 18, 2014

These are amazing – I’m a new convert to your site, Angela, and already I’ve impressed my carnivore husband with several of your recipes. Do you happen to have a guesstimate on the nutrition in these muffins? I love them so much and want to eat all of them but I figure one for a snack is a good start. I need to watch carbs and sugar and all that so I wasn’t sure if you already had some rough calculations on the nutrition. Thanks for all of your work – I look forward to trying even more from you!

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118 Kathy March 23, 2014

I made these muffins last night. They are delicious! My husband (who can be picky) said they were the best muffins he’s ever had! Thanks for all your delicious recipes!

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119 Christina March 27, 2014

Just made these, and they were the best muffins I made in my LIFE! The whole family agreed that these were the best vegan muffins I have made so far! The only thing that I changed was I used three super ripe bananas, and vanilla almond milk, so didn’t add any maple syrup or coconut sugar since they were sweet enough already :)

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120 Heather March 29, 2014

I loved this recipe! I added super greens powder to mine and it turned out wonderful! What a great breakfast! Thanks for sharing!

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121 Kaitlyn April 2, 2014

This is my first baking experience… and I am in love! Thank you for the amazing recipe. I was a little worried about the lack of eggs in baking, but these turned out amazingly!!

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122 Sam April 3, 2014

These were delicious!

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123 Marianne Odell April 10, 2014

Can you post the nutritional info of these?

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124 Ariane April 13, 2014

These are amazing! My bf (whose not loving too too much my “lets try to go vegan” phase) LOVES these and so do I. I have made them several times and really like them. I double the blueberries to get extra fruity muffins. Thank you for these and congratulations for the baby :)

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125 Alison April 16, 2014

Not sure if anyone has mentioned this yet…but if you toss the blueberries in about two tablespoons of flour it prevents them from sinking to the bottom of the muffin, pancake, etc.

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126 Doctor Vegan April 18, 2014

Thanks for this wonderful recipe! What a beautiful, inspiring website. :)

I used your recipe as the foundation of one I modified and shared on my website: doctorvegan.wordpress.com/2014/04/18/superfood-muffins-the-sequel-this-time-with-nibs/

I used a mix of flours, added avocado and oats, as well as cacao nibs, and they turned out great! I look forward to trying more of your recipes.

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127 Jodie April 20, 2014

Hi. I haven’t read through all the comments so I might be asking something already asked and answered. Sorry if I am. I see that the apple cider vinegar can be replaced with regular white vinegar but I don’t have that either. How crucial is the vinegar? Also, can I use whole wheat flour instead of spelt? These look really good and I’d like to make some today :)

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128 Dana April 21, 2014

I just made these because they looked so good. Well, I only got ONE!! My kids ate them all and begged me to make more! They were delicious and SUPER easy to make. Thank you for posting such great recipes!! I love your website!!

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129 Bailey April 23, 2014

Hi Angela! So I just made these muffins and I used whole wheat pastry flour instead of spelt flour and I used brown sugar instead of coconut sugar, they came out AMAZING! I wish I could show you the picture! :)

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130 Jodie April 24, 2014

I made these just now and they turned out very well despite forgetting the coconut oil! I’m a “skimmer” when it comes to reading and totally forgot about the oil melted and waiting on the stove! I’ll probably use only 2 tablespoons (or none again) next time I make these. I also used sifted whole wheat flour and that was fine too.

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131 Jodie April 29, 2014

I ended up making 3 batches of these muffins the day I tried them. Very moist and soft, not dense like I thought they would be since I used whole wheat flour (sifted) instead. I also used half the oil and couldn’t tell the difference from the first batch where I forgot the oil completely! I’m going to try your carrot spice muffins next!

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132 Christina May 5, 2014

These muffins are great! I only had 1 cup of spelt flour so I used a homemade gluten-free flour blend. I’m sure that name brands would work fine too. They turned out nice and fluffy. My favorite way to eat them is with a pad of Earth Balance and raw organic honey.

Just a note to Angela: I was looking for this recipe in the topic search by the names of “spelt,” “muffin”, “blueberry” and “banana” but this recipe didn’t come up. I had to look through the recipe archives to find it. Maybe you forgot to add tags or something but I just wanted to let you know. :)

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133 Katherine May 5, 2014

Fantastic! I love recipes that still work when I substitute for things I already have in the cupboard haha. Just for the record these taste great when you use oat milk, grapeseed oil, whole wheat flour and white vinegar haha. I also made one batch blueberry and one batch of walnut instead of both together. This is now my new go-to muffin recipe! Thank you!!

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134 Kim May 6, 2014

OMG, made these today, they are amazing!!!!! Can’t stop eating them!! A new favourite!

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135 ali May 20, 2014

Is there any way to use coconut flour?

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136 Dee Anne May 22, 2014

These are delicious! The best I have made. Any idea how many calories of each?

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137 Lanae May 23, 2014

I just made these muffins for the third time. Most of our family and friends live out of town, and every time we have company I like to have a quick, easy, and delicious options on hand for all my non-vegan loved ones. These always go over well. No grocery stores in town carry light spelt flour, so I use 1/2 regular spelt flour and 1/2 white flour, and baked for about 25 minutes. They are a sweet treat, but also quite hearty. Delicious! Thanks for the recipe!

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138 Kelly May 26, 2014

These worked out beautifully!! I only had Red Fife flour and not GF. Can’t wait to make them again!!

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139 Terri May 31, 2014

I just made these and used regular spelt and they came out great. I just ate 2 too confirm deliciousness!

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140 zoe May 31, 2014

I liked these muffins, but you MUST spray the muffin cups if you are using them. I did not, and the muffin batter stuck to the paper cup so they were hard to remove. The next day they were easier to remove, but my recommendation is either spraying the muffin cup, or greasing the inside of the muffin tins!

All in all I would make these again. Might try adding lemon zest next time.

Freezes well.

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141 Luna June 5, 2014

These are my go to muffin recipe! I just use whatever fruit I have on hand. Today peaches and strawberries! Delici!

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142 Lorraine June 6, 2014

BEST healthy muffins! This is my first time cooking with spelt flour as white flour gives me a pain in the tummy. These muffins were delicious and NO pain- will be making these again!
Thank you so much :)

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143 Jen June 12, 2014

can any flour (gluten free?) be used and would xylitol be ok? thanks! these look amazing…

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144 Arwen June 16, 2014

These were DELICIOUS! I did everything exactly according to recipe other than the flour… I didn’t have spelt but did have a bunch of other ones, so I did 1 c sorghum, ½ c potato starch, ½ c oats, and 1 ½ tsp xanthan gum (may try it without the gum next time). So yummy! I’m on number 4 of the day…

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145 Carole June 21, 2014

Hi Angela, first please forgive my English, I’m a French Canadian from Montreal. I’m trying to become vegan and as I was searching for recipes, I got to your website. I think it’s wonderful. I’m not sure how to start becoming a vegan, so I decided to start with the breakfast. I’m cooking the Blissful Blueberry Banana Spelt Muffins and it smells so good in my kitchen, I can’t wait to taste them. Thank you for sharing all those recipes and beautiful pictures with us.

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146 Angela (Oh She Glows) June 22, 2014

Thanks for your comment Carole! Please to meet you :)

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147 Leah July 5, 2014

I made these muffins once and make them pretty much every 2 weeks now! My family, friends and I absolutely LOVE them! Best muffins I have ever had!! I make mine with pecans rather than walnuts, and they taste AMAZING!

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148 Maria July 8, 2014

Just made these with regular spelt flour and they were phenomenal. The only change I made were to use regular spelt flour (they were not dense at all!). Thanks for the recipe!

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149 Michele L July 9, 2014

These are amazing! So light and delicious! I was out of maple syrup so I substituted agave and I didn’t have any blueberries so I used frozen strawberries. They turned out great and my kids loved them!

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150 Sarah July 23, 2014

Can I use oat flour instead?

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151 Anne July 26, 2014

These muffins ARE great. I just made a batch.

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152 Sarah July 31, 2014

Hi! These are AMAZING! I just made them yesterday and they are teenager approved! Yay! Do you think they freeze well? I wanted to make some easy things to take out of the freezer for snacking on while we get adjusted with our newborn the first couple months. :) Thank you!

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153 Branden July 31, 2014

Holy gluten Angela! :-) I made it gluten free with teff flour. Just needed a little longer baking time…really good recipe…thanks!

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154 Camille August 2, 2014

Just made these! they are amazing :) thank you for the fab recipe xx

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155 Kristin August 8, 2014

I just made these muffins this afternoon for my girls and they were a big hit. We made a few substitutions but they still were very yummy! I used Bob’s Red Mill Gluten Free All Purpose Flour instead of spelt and coconut milk instead of almond. We also traded in the blueberries for semi sweet chocolate chips. It worked out okay. :) Thanks for all the great recipes!!

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156 HannahF August 13, 2014

The most wonderful Blueberry-muffins, they were gone very quickly. Thank you so much for sharing this recipe!

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157 Catherine August 13, 2014

This recipe looks great, and i’ve just picked lots of blueberries sitting fresh in my fridge! Is it possible to make the muffins without the apple cider vinegar, or substitute something else instead? Thank you in advance!

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158 Whitney August 17, 2014

These turned out SO well – probably the best muffins I’ve ever made. Great recipe!

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159 Abigail August 18, 2014
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Yumm! These were so good, I made them for breakfast this morning and it was my first time using coconut oil in baking. Definitely going to making more for breakfast on the go! Thanks!

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160 Michele August 20, 2014
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Blissfully Divine!

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161 mary August 21, 2014

Hi,
Can I use brown rice flour or Pamela’s gluten free instead of the spelt? Just wandering. I have the brown rice now and could make these. Would have to buy spelt. Love your food blog. Thanks! Mary

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162 Kathryn August 27, 2014
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Made these on the weekend and they turned out great. Used regular spelt flour instead of light (having a hard time finding light spelt flour) and the muffins are not too dense and very tasty.

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163 Dawn September 5, 2014
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I just made these and used 1 cup of oat, 3/4 cup of sorghum, 1/4 + a little more of jules nearly normal flour, to off set the GF flours I used heaping measurements for the baking powder and baking soda. I left out the walnuts, and used frozen blueberries. They turned out awesome.

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164 Emiri Nakagawa September 11, 2014

I made them but mine was little soggy. I don’t know why but it was not good. I love your recipes though. Thanks.

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165 Lorissa September 11, 2014

Congratulations on your pregnancy! All the best over the next few months…lots of exciting times ahead! I’ve got two littles, so I know what you’re in for! Made these muffins this morning and…LOVE! So tasty! The only thing different I did was did half blueberries and half raspberries. Will absolutely make them again. Thanks so much for the recipe and all your recipes! One more thing…I LOVE your cookbook. I use it everyday and that’s no joke!!

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166 Jessica Fig September 14, 2014
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These turned out great! They were surprisingly fluffy and tasted amazing :) I was worried about them becoming dense little brick muffins since I used whole spelt flour. This was my first time baking with spelt flour and it was a hit! I will say that despite keeping the berries frozen up to the very last second, they still bled a bit, though I could care less. I’ll be eating them all very soon! Thanks :)

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167 Jessica September 16, 2014
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These are so good! I just made them and they turned out great. I ran out of bananas and had to sub in 1/4 cup of applesauce for the remaining amount and they tasted really good.

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168 Bridgid Gallagher September 19, 2014
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Yum! What a great recipe! I tried it this morning, and they are soooo good!

I didn’t have spelt flour, so I used oat flour (rolled oats ground in the food processor). Instead of blueberries, I used fresh raspberries. I think I could have reduced the milk to 3/4 cup or a little less. The muffins were a little too moist (probably b/c I used a different flour), but still absolutely delicious. I’ll be making these again for sure!

Thanks for another great recipe, Angela!

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169 Kylie Carberry September 23, 2014
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Thank you so much for this recipe, I just made them and they are absolutely delicious! Perhaps the best thing I’ve ever baked!

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170 Carol October 26, 2014
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My boyfriend loves these muffins!!! I make a batch for him every week. I cut out the coconut sugar and cut down on the maple syrup as we are trying to watch our sugar intake and I also use whole spelt and they taste great! Love your website and your book. I am going to tell my vegan friends ( only have one lol) all about your book and website.

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171 Alexandria November 12, 2014
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I tried making these and while the flavor was delicious, they turned out like muffin soup. They didn’t rise or cook at all in the middle, even though I cooked them much longer than you recommend. The only thing I did differently was substitute spelt flour for almond flour. Any ideas on what the problem was?

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172 Angela (Oh She Glows) November 13, 2014

Vegan muffins are very sensitive to changes, so my guess was the flour swap that you made. I hope it goes better if you try them again!

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173 Sarah November 16, 2014
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I messed these up in so many ways, and they still turned out great! I only had white whole wheat flour. The only vinegar I had was being used to pickle beets, so I snagged a tsp of beet-red vinegar, only to find out I didn’t have any baking soda! I added more baking powder, but was afraid the whole thing would be inedible. My husband has eaten 6 of the 12 in about 3 hours, and he’s now nicknamed me The Muffin Man. Delicious in spite of all my oopsies. Thank you!

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174 Melanie November 18, 2014
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These were so delicious! The only thing I changed was swapping 2 cups spelt flour for 2 cups whole wheat. Next time I make these, I’m going to try adding in a flax egg because I felt the muffins came out very loose if that makes sense. I feel like if I dropped one accidentally it would crumble! This might be due to swapping the flours, but the recipe still does work, and its yummy. Will definitely make these again.

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175 natalie hyland November 24, 2014

this recipe is stupidly delicious and sooo easy. really dense, perfect flavor, and a total crowd pleaser even for the non vegans. thanks for sharing!

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176 Darleen December 23, 2014
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I’ve made these several times and they’ve turned out perfectly every time. Absolutely my favorite muffins ever!

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177 Jo January 4, 2015
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These are RIDICULOUSLY good. They were in the oven whilst I was making the green taco mix “meat” and as soon as they came out of the oven I tore into one. I found them a little on the sweet side for my taste, and I had already reduced the coconut sugar from 6 TBSP to 5, but I may reduce it further next time (i.e tomorrow) I make these. As a side note, the taco recipe is awesome. I’m hoping there will be some left by dinner time as I keep picking at it :-)
I’ve been vegan for…ooooh….3 days now and I’m very inspired by your recipes.

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178 Amy Lewis January 5, 2015
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I just got around to making these yesterday (don’t know why it took me so long when they’re so easy)! They are delicious and very satisfying. Thanks for making being a vegan easy and tasty!

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179 Erin Ryan January 10, 2015
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Just finished making these and they are DELICIOUS!! So excited to have recipes with spelt to avoid an upset tummy! THANK YOU!

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180 Annaliese January 16, 2015
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Yum! I have made these twice now, and they are a hit. I used Bob’s Red Mill Spelt Flour, and I am not sure if this was specifically “light” spelt (doesn’t indicate), but is definitely more coarse in the muffins than the other spelt flour I used from the bulk bin at my cooperative. Still, they turned out just as well, and I actually prefer the coarser texture. Added lemon juice instead of the vinegar, and also zest of 1/2 a lemon. Excellent!!

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181 MoHawk @ thewinterbeard January 19, 2015
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This is the best muffin recipe I have made. It is amazing with chocolate chips as well and I have made a straight up substitution with gluten free flour that turned out just as good. Thanks!

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182 Julie January 28, 2015
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I made a version of these muffins last night using buckwheat flour instead of spelt for a GF version and it worked really well. I love this recipe!!!! Thank you!!

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183 Julie February 2, 2015

These work really well with buckwheat flour (light colored type)……

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184 Laila Heidema February 3, 2015
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Oh my goodness, these are crazy good! My mother-in-law made these this afternoon and I’ve been (not-so-discreetly) nabbing them one at a time. If I were by myself I’d probably eat them three at a time, but I’m trying to give the allusion that I have at least some self-control. Thanks for the great recipe!

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185 Aly February 7, 2015

These were GREAT! I didn’t have spelt flour so I tried oat flour and the texture was still really nice. They are really tasty :)

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186 Rachel February 13, 2015
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Haha! That’s great! The first half of your post I was thinking “Ohhhh! I’m going to do that to my email!” Now I’m scared to. Haha! I guess the good ‘ol “Unsubscribe” will have to do!

I LOVE this recipe and have been munching on these this week (we sweetened with honey and used almond and chick pea flower and they are AHamazing!! So I can only imagine how great following this to a T is!) Anyway! I’m logging all my food, (with my UP Move band and app) and would love it if you had nutritional info or could give me even a rough guess as to what that is? For example, Calories, fat, protein, fiber etc. If you don’t have them, that’s fine. I just know these are WAY healthier than the generic “Gluten free blueberry muffin” I’m putting in. I can imagine there are others who would love this feature for recipes.

Thank you for this!!

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187 Alma February 15, 2015
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I made these with regular spelt flour (didn’t have “light”) and they turned out GREAT! Will definitely be making them again! I have never used spelt flour with muffins before, so this opens up a lot of new possibilities :)

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188 Arwen February 28, 2015
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These were terrific! The spelt flour made for a delicate, delicious, fluffy muffin. I would recommend letting them cool for 5-10 minutes on the rack before digging in – the first muffins we ate were crumbly and fell apart, but the ones that cooled longer before we ate them were perfect.

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189 Lynette March 15, 2015
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I just made these and they are the best muffins I have ever had! Thank you!

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190 Paula March 18, 2015
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Made these this week and they were delicious!

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191 Lindsay March 30, 2015
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These are baking in my oven right now! I actually had all of the ingredients. That’s very rare!! The batter was magnificent. These are going to rock. :)

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192 anneke April 4, 2015
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I’ve made these for Easterbreakfast tomorrow but we had a little taste already,simply delicious!!!Thank you for this recipe. :)

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193 Alisha April 16, 2015
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Can anyone recommend how to replace the banana with eggs? I love the banana, but I have 6 dozen eggs in my fridge from my chickens and I was hoping to crack a few to empty some space. Any ideas? Thanks!

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194 Jillian O. April 23, 2015

I love blueberry muffins! These are next on my list!

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195 Catherine April 23, 2015
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Made this recipe tonight. They did not turn out well, They are heavy and glue like. I bake a lot but would not make these again. I am new to baking with spelt flour so perhaps something went wrong with the spelt flour I was using.

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196 Shelley May 6, 2015
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I just made a batch of these muffins tonight and they are absolutely delicious! The walnuts add a tasty crunch and the texture is deliciously dense. I didn’t have cane sugar on hand so I used brown sugar instead but will add cane sugar to my shopping list as these will be a staple from this point on! The house smelled heavenly while they were baking and I had to fight off the family to make sure we still have some muffins left for breakfast in the morning. Thanks a bunch for sharing this recipe!

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197 Alex May 9, 2015

This is my new favorite muffin recipe! I’m wondering how many calories per muffin – could you let me know or maybe it’s on the webpage already and I missed it. Thanks!

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198 martine May 21, 2015
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i made these with oat flour that i made from oats, they turned out great! though the frozen blueberries started bleeding almost the minute i mixed them in, didnt expect that but it was alright, i hurried a bit so they didnt look so bad. making these again!

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199 Aimee May 24, 2015
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Just made these this morning and LOVED them. Wonderful flavor, texture, and aroma. Thanks so much!

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200 Anna May 27, 2015
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Made these this past week for my dad at an early Father’s Day brunch, and he absolutely loved them! Had some leftovers and gave to my friends, and they practically ate half the batch! These are divinneee- I absolutely love the occasional crunch that the walnuts give :)

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201 Wayne Lemoine June 8, 2015

Nice! I’m looking forward to trying this!

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202 Jennifer June 9, 2015
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These were delicious! Do you happen to have the nutrition info? Thanks for such a great egg-free recipe.

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203 Karen June 15, 2015

wowzers! These muffins are so so so so good! Thank for this recip. I’ll certainly be making them again. I used sprouted spelt flour and they turned out great. I love that tip to put a couple berries on top. They came out so colorful, and the top were crunchy with a burst of blueberry juice. Perfection.

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204 Andrea Fox July 9, 2015
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I was looking for a recipe to use up the over ripe bananas and mass quantities of blueberries I had in the fridge and I stumbled on this recipe! I was so excited it was an Oh She Glows recipe – I have the cookbook! I made the muffins last night and they turned out really well. My 3 bananas equaled exactly 3/4 cup, which was extra exciting. I was extra gentle with the spelt (thanks for the call out on that – it was a big help because I’m sure I would have over mixed it). The only ingredient I didn’t have on hand at 7 PM at night was the walnuts, but my husband and I didn’t miss them. Besides, the point of the recipe was to use just what I had in the house :)

Note: My father has celiac sprue and has been gluten free over a decade. One thing people need to take into account when eating of baking gluten free baked goods is that they can be a little more dense than typical baked goods.

I also recommend for anyone who appears to be having recipe trouble and who doesn’t have a new oven to invest in an oven thermometer. Years ago, in my apartment, I couldn’t figure out why anything I baked or cooked in the oven turned on terribly. When I got an oven thermometer, I leaned my oven was way off in temp and had hot spots. Just a suggestion!

Anyway, LOVE the recipe. Thank you!

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205 Melanie Clark July 21, 2015

I used normal wholemeal spelt instead of light, and they turned out fantastic. My kids love them too which is a plus. Will definitely be making these on a regular basis.

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206 AJ July 24, 2015
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hey,
these turned out great! thank for the recipe, I doubled the recipe and made mini muffins (good for little guys). baked for 20 minutes, they turned out perfect. i hope the little guys don’t miss the chocolate!
aj

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207 Brandi August 2, 2015

Thank you for provides such a great recipe! I generally have everything on hand, and when I don’t, that’s okay! Sometimes they aren’t vegan (we focus more on real food than strictly vegan); and sometimes they are cherry/almond instead of blueberry walnut (or what ever fruit/nut combo I have on hand). This recipe is a great base though, so thanks!

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208 Sandra August 15, 2015

Just made these muffins…OMG! amazing!

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209 Amanda K September 5, 2015
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Angela,
This recipe is fantastic! I did make a few changes based on what I had on hand, and they still turned out wonderfully!
I am going to link to your recipe in my blog post about them, yes that is how much I liked them. After polishing off two of them I knew I had to share this recipe.
In case anyone is wondering, these are divine with a 50/50 mix of whole wheat and all purpose flour.

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210 Tamra September 26, 2015

I did a 50/50 of spelt (Bob’s Old Mill) and all purpose and they worked out great as well!

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211 Monica September 6, 2015
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So I am going leave a comment because I have actually made these. When I look at comments before I make a recipe I want to see what people thought or their experiences. Not just, “I want to make these”. That is pointless. Anyway these are REALLY good for those who want to know like I do. I made them with bob mills spelt but it was not “light” and they turned out light and fluffy with fantastic flavour! Thank you for the recipe. I think if you over mix or if your leavening agents are old these may turn out dense and gummy. This is a keeper.

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212 Denise September 11, 2015

I am anxious to try this recipe! Do you have the nutritional breakdown on this recipe?

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213 Sol September 11, 2015

What about using coconut flour?

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214 Linda September 15, 2015

I was looking at wheat free sites and found yours. One correction, spelt is in the wheat family and should not be eaten by people who have gluten problems. The FDA has actually determined it is a wheat but they aren’t totally correct.

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215 Tamra September 26, 2015
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I make these muffins often! I usually double the recipe and freeze most of the muffins for my kid’s lunches. These muffins are one item they always eat and I love that they are refined sugar free and nut free (I leave out the walnuts)! Thanks!

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216 Cassidy October 4, 2015

I LOVE these muffins. In the oven for the second time right now!

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217 Tabatha October 20, 2015
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These were really good! – I added around half a cup of grated apple and carrot for some extra veg and only used a half a cup of banana and they still worked quite well and cooked all the way through. Also didn’t have maple and used rice malt syrup instead which tasted fine.

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218 Christy December 12, 2015
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Made these for breakfast this morning. So, so delicious. These had a complete, full taste. Will definitely make these again and again,

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219 Aniko January 4, 2016
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The texture is soooo fluffy, I can’t even handle how good they are! Not to sweet, great balance in flavours. Delicious with frozen blackberries as well

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220 gigi January 8, 2016

Caan I eliminate baking powder and baking soda? I am on an all alkaline diet and these items are not on the list.

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221 Heather @ Girl and Her Kitchen January 18, 2016

We just made these this morning with just a few changes–delicious! Thank you for the great recipe! :)

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222 Gabbi A January 24, 2016
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When I made this recipe, my muffins never got done in the middle… Any advice?

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223 Briana January 26, 2016

My oldest daughter loves these so much that she now refuses to eat store bought muffins.

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