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…
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4.7 from 76 reviews |
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Blueberry Banana Muffins
By
Delightful, healthy banana blueberry walnut muffins made with spelt flour so they are naturally wheat-free (but keep in mind that spelt has gluten in it). If blueberries aren't in season, I suggest using frozen blueberries and saving 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 (180 mL) mashed ripe banana (about 2 medium)
- 3/4 cup plus 2 tablespoons (210 mL) unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup (60 mL) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 mL) coconut oil, melted
- 2 cups (280 g) white spelt flour
- 4 to 6 tablespoons (40 to 60 g) 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 (50 g) walnut halves, chopped (optional)
- 1 1/4 cups (160 g) frozen or fresh blueberries**
Directions:
- Preheat oven to 350°F and grease a muffin tin.
- 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.
- Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
- Melt the coconut oil in a small pot over low heat. Set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- 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.
- Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
- Spoon 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.
- Bake at 350°F for 23 to 27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
- Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
Nutrition Information
Tips:
- * When using ripe, spotty bananas I find 4 tablespoons of sugar is plenty sweet, however if your bananas aren't overripe, you might need to use 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.
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{ 297 comments… read them below or add one }
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!
The muffins also sounds amazing bwt!
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!
Aww… I love reading your stories :-) They make me smile. And I’m sure those muffins would make me smile too! :-)
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! :)
I guess I am late to the game but WOW are these tasty, comfy, sweet. I had to use wheat flour but they were still amazing.
Love yr blog but I just have to mention… Spelt is an ancient species of wheat.
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.
Sorry I’m confused… where does it say this recipe is gluten free? Is OSG a gluten free blog? I’m genuinely curious- anyone?
@angela.. You need to correct this recipe.. Spelt is wheat. Just a more nutritious version.
thank you so much for this! i have been trying to figure out this spelt flour for days! google isn’t exactly clear so i figured out it wheat flour from what i could tell and then the recipe says white spelt flour, gah! i guess i will just use regular flour, maybe organic. thanks!!
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!
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. :)
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. :)
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 :)
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!
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!
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.
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!
Are there any substitutions for spelt flour? Will buckwheat or oat flour work?
Hi Karen, I haven’t tried anything besides the spelt flour so I’m not sure.
I’ve tried making them with oatflour and they are delicious! Not as fluffy but still fantastic! I’m about to make some now!!
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!!
Oh wow, they’re from spelt and they are do light! Impressive x
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!
Oh nooo, it’s so easy to get carried away with the filters, good thing you figured out what was going on : )
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. :)
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
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?
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!
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).
Mmm I love baking with spelt! These muffins look great!
These look absolutely delicious!!!
lifeandcity.tumblr.com
Ha! I totally email myself – all the time! The muffins look beautiful!
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!
Thank you for this recipe, and all your other recipes. I love your work!
I’ve never tried baking with spelt, but these look great!
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!!
Yes they are! Cute little things :)
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?
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.
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. : )
Oh my, these look delicious!! I’m drooling… Haven’t had muffins in ages, I’m giving this a go at the weekend.
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!
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) :)
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!
Mm I love healthy muffins! I may just have to make these today, thanks!
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
These muffins look amazing! What sorts of things do you recommend adding besides butter?
there’s no butter in the recipe – Just coconut oil :)
Thanks, Angela!
How timely, I needed a muffin recipe for this weekend! Perfect!
What flour substitute would you suggest be best for gfo? They look amazing!!
I’ve never worked with spelt before, but these look delicious. I may have to brave it!
— Alex at Cashmere Kangaroo
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?!
Yum! These look great! I love blueberry muffins and yours look so much healthier than my own go-to recipe :-)
I have regular spelt flour…not light spelt flour. Does it make a difference?
Thanks.
Lauren
Hey Lauren, It shouldn’t be a problem – they will just turn out more dense than using light.
Beautiful muffins, can’t wait to try making:)
That was the best tangent EVER!
These muffins look amazing… SQUIRREL! :P
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!
Made these tonight – so delicious!!
Glad to hear that!! :)
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!
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.
Hey Lilly, Yes I would use regular white vinegar. EnjoY!
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!
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.”
How did you know that I was searching for a blueberry muffin yesterday???
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 :)
they look delicious… have to try them…. thanks for sharing.
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!
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!
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. :)
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!
They look so good!
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!
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.
Some days I’m tempted to filter all my email to the trash! These look wonderful, wow! Thanks!
Can you sub honey for maple syrup?
Any liquid sweetener should work just fine :)
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!
haha I do that all the time ;)
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
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.
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!
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!
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!
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 :-)
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.
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!!
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
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.
thanks, I will check it out!
I love how you incorporate such wonderful ingredients! I am so excited to venture out and try something new – spelt!
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.
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
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!
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!
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)
I just saw these on Twitter – can’t wait to make :)
The Macadame. xx
creamstop.com
I made these muffins yesterday. They are delicious, texture is very soft and fluffy almost cake like.
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!
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.
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!
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. :)
These are delicious! Great recipe, thanks Angela. I love the banana and blueberry combo. I make them with GF flour (Angelique brand).
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.
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 :)
I made these muffins yesterday, and they are definitely blissful! This recipe is a keeper, thanks!!
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!
These are fluffy and super delicious! I used ground pecans and the flavour was wonderful
I made these this past weekend and loved them! Thank you for the recipe!
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.
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
I was wondering what I could substitute for the apple cider vinegar?
Hi Melissa, I noticed in an earlier post that Angela said you could use white vinegar.
Made these last night and they were gone in less than 24hours. Yum!
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.
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!
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!
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 :)
I loved this recipe! I added super greens powder to mine and it turned out wonderful! What a great breakfast! Thanks for sharing!
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!!
These were delicious!
Can you post the nutritional info of these?
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 :)
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.
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.
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 :)
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!!
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! :)
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.
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!
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. :)
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!!
OMG, made these today, they are amazing!!!!! Can’t stop eating them!! A new favourite!
Is there any way to use coconut flour?
These are delicious! The best I have made. Any idea how many calories of each?
approx. 190 calories for 1/12 of recipe
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!
These worked out beautifully!! I only had Red Fife flour and not GF. Can’t wait to make them again!!
I just made these and used regular spelt and they came out great. I just ate 2 too confirm deliciousness!
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.
These are my go to muffin recipe! I just use whatever fruit I have on hand. Today peaches and strawberries! Delici!
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 :)
can any flour (gluten free?) be used and would xylitol be ok? thanks! these look amazing…
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…
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.
Thanks for your comment Carole! Please to meet you :)
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!
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!
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!
Can I use oat flour instead?
These muffins ARE great. I just made a batch.
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!
Holy gluten Angela! :-) I made it gluten free with teff flour. Just needed a little longer baking time…really good recipe…thanks!
Just made these! they are amazing :) thank you for the fab recipe xx
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!!
The most wonderful Blueberry-muffins, they were gone very quickly. Thank you so much for sharing this recipe!
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!
These turned out SO well – probably the best muffins I’ve ever made. Great recipe!
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!
Blissfully Divine!
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
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.
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.
I made them but mine was little soggy. I don’t know why but it was not good. I love your recipes though. Thanks.
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!!
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 :)
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.
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!
Thank you so much for this recipe, I just made them and they are absolutely delicious! Perhaps the best thing I’ve ever baked!
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.
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?
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!
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!
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.
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!
I’ve made these several times and they’ve turned out perfectly every time. Absolutely my favorite muffins ever!
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.
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!
Just finished making these and they are DELICIOUS!! So excited to have recipes with spelt to avoid an upset tummy! THANK YOU!
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!!
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!
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!!
These work really well with buckwheat flour (light colored type)……
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!
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 :)
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!!
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 :)
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.
I just made these and they are the best muffins I have ever had! Thank you!
Made these this week and they were delicious!
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. :)
I’ve made these for Easterbreakfast tomorrow but we had a little taste already,simply delicious!!!Thank you for this recipe. :)
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!
I love blueberry muffins! These are next on my list!
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.
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!
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!
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!
Just made these this morning and LOVED them. Wonderful flavor, texture, and aroma. Thanks so much!
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 :)
Nice! I’m looking forward to trying this!
These were delicious! Do you happen to have the nutrition info? Thanks for such a great egg-free recipe.
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.
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!
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.
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
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!
Just made these muffins…OMG! amazing!
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.
I did a 50/50 of spelt (Bob’s Old Mill) and all purpose and they worked out great as well!
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.
I am anxious to try this recipe! Do you have the nutritional breakdown on this recipe?
What about using coconut flour?
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.
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!
Hi Tamra and Angela! When you freeze these how do you defrost and/or reheat? In the fridge? At room temp? In the oven? Would love to know as I am doing some prep in advance of the birth of my first baby!
Hey Elaine, I usually just thaw them in the fridge :) You can reheat for a few mins in the oven if you’d like!
I LOVE these muffins. In the oven for the second time right now!
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.
Made these for breakfast this morning. So, so delicious. These had a complete, full taste. Will definitely make these again and again,
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
Caan I eliminate baking powder and baking soda? I am on an all alkaline diet and these items are not on the list.
We just made these this morning with just a few changes–delicious! Thank you for the great recipe! :)
When I made this recipe, my muffins never got done in the middle… Any advice?
My oldest daughter loves these so much that she now refuses to eat store bought muffins.
These muffins are ridiculously delicious! I used regular spelt flour, not light. How do you do it?
I only had regular spelt flour so I wasn’t sure how these muffins would turn out. These are by far…. the BEST muffins I have EVER made!!!! They were so moist. Is it the apple cider vinegar the secret ingredient that does this? I have never seen a muffin recipe use apple cider vinegar. Thank you once again for another fabulous recipe.
Hi Josee, I am so happy to hear you enjoyed the muffins! :) The apple cider vinegar is in the recipe because it reacts with the baking soda, causing them to rise beautifully. I believe the muffins are so moist due to the banana and coconut oil.
My new favorite muffin! Thank you!!!!
This is one of my go to recipes for using up old bananas! Just thought I’d share some variations I’ve tried! Last batch I used frozen blackberries, chopped into smaller pieces instead of blueberries and they turned out great! I have substituted canola oil for the coconut oil because of what I had on hand and they seemed to be a little bit dryer but still delicious. Also, I have forgotten to add the coconut sugar and they still were great! This recipe is easy to make work and always turns out great!
Hi Anna, thanks so much for sharing your variations! It’s always great to hear how readers have adapted recipes to suit their own tastes and needs, and so helpful for others wondering about substitutions. I’m glad you like the recipe!
I loved these! I omitted the sugar since my bananas were extra ripe but still used maple syrup (YUM). I substituted whole wheat flour since I didn’t have spelt and it worked well. Thank you for your delicious, creative recipes!
These muffins are so yummy!
Awesome, so delicious
These muffins look fantastic, Angela. How can I adapt them to a gluten free version?
Did anyone else have to add more almond milk? The batch was really dry. Not sure what i did wrong, but they’re dense and didn’t rise much. Maybe my baking soda was old. I made these with Coconut Flour, not sure if that makes a difference. The taste is good, and they’re moist, but the coconut flour is a bit grainy. My cats and dogs like them.
Rating is for taste, and operator error on my part.
Do you think I could swap the bananas, like just not put them in the mix?
Made a batch of these muffins Friday night and they’re a new favorite! They turned out absolutely delightful — fluffy, moist, full of flavor without being too sweet. I did make a couple of substitutions based on what I had on hand, i.e., coconut milk for almond milk and a mix of AP flour and whole wheat pastry flour instead of the spelt flour. Thank you for creating this easy and tasty recipe!
Hi Martha, I’m so glad to hear you enjoyed the muffins, and that they turned out well with your substitutions!! Thanks for the lovely comment.
I made these muffins last week and they were delicious! I loved all the ingredients in this recipe! I was just wondering, can I make this into a loaf?
Good lord, these muffins are delicious. They are tender, have an deep earthy flavor and I love the bursts of warm blueberries. Angela, I’m wondering if you have any ideas for boosting the protein level in these babies. Might be tough to maintain the delicate texture, but maybe it’s possible?
My favorite muffins! Time and time again.
Just made these and they are so yummy! The best blueberry muffin I ever made or tasted. Loving spelt flour. Thank you so much for the recipe!
I’m so happy to hear that, Brenda!
I have tried these with coconut milk when I don’t have almond milk – just as yummy!
Good to know that swap works, Emma! :) Thanks for sharing.
I only have whole grain spelt flour…do you know if that would work?
These were wonderful and I only used 3 Tablespoons of coconut sugar. I am going to experiment with other fruits and nuts as I this seems a good basic recipe.
I made these but used coconut milk as my son has a tree nut allergy and used grated carrot and apple instead of blueberries (because I started the recipe and realized I was out of frozen blueberries.
Excellent recipe! Flavor & texture are really delicious. I cooked them 27 minutes (toothpick not clean at 25 minutes) and will probably do 28 or 29 minutes next time. My organic frozen blueberries were large & I used the full 1 & 1/4 cups, plus pressed more into the tops… and the muffins with a lot of blueberries could have baked an additional minute or two, as they were just a touch underdone. Granted, this cooking time yielded incredibly moist muffins– so it depends on your preference, I suppose. Also I used paper cupcake liners, (my muffin pan is old), which were slightly smaller than the openings in the pan. This left me with enough for 13 good-sized muffins… but could be the reason some muffins were a tad underdone (as the batter directly against the pan would probably have cooked quicker). Best healthy muffin recipe I’ve ever made– you won’t be disappointed!
I just made these and am waiting for them to cool. Mine are really underdone and I left them in for an additional 5 minutes. I think it could be the cupcake liners. But am not sure. I think if I tried them again I would not use them.
Great recipe! I didn’t have any blueberries so I added vegan carob chips instead. My three picky kids and the Hubby loved it. Thanks for sharing
I ran out of the full quantity of the blueberries so substituted 3/4 of the amount with raspberries and OMG they were divine, the raspberries made it so moist. Thank you for a wonderful recipe.
Blueberry-raspberry muffins? That sounds lovely, Nicole!
These are delish! The second time I made them, I was halfway thru the recipe and realized I didn’t have any blueberries. I substituted one grated carrot and one grated apple and they turned out great.
Just made these today. They are awesome, sweet, really moist. I made with 1/2 all purpose flour and 1/2 whole wheat pastry flour. Not sure how this worked without using eggs but I will definitely make them again. Only thing wrong was it only made 14 muffins ,wishing I had doubled the recipe.
Leona
How many calories does this have?
Hey Christian, I’m sorry, I don’t have that calculation on hand, but if you head over to an online tool like nutritiondata.com or caloriecount.com, you should be able to find out the nutritional data fairly quickly! Hope that helps.
Hey there! This is now my third time making these muffins, I’ve gotten nothing but raving friends chowing down, so thank you for this! I added a raspberry on top to the middle of my last batch for cuteness and replaced 1/2 cup of flour with almond/flax meal. So yummy!!! Thanks again.
Erin
So glad they’re a winner, Erin :) That raspberry addition sounds like a lovely touch!
These muffins have been the biggest hit at my house right now !! I subbed the spelt flour with oat flour and used only dates as the sweetener(mixed in with the banana puree) and they were absolutely amazing ! Best vegan muffins I’ve had ! Gluten free, sugar free, and vegan. Thanks so much for the recipe :)
So happy to hear you’re enjoying them, Sara! It’s great to hear that those swaps worked for you–thanks for sharing.
My toddler son won’t eat blueberry muffins. As much as I wish he would. But instead I tried pureeing the blueberries along with the bananas (it’s most likely a texture thing… which is why I didn’t add nuts either). But…ok. The muffins look kind of like mud… But when I gave them to him he ate all of it and he even asked for seconds! … toddlers are funny. But happy to get him to eat blueberries.
I love this recipe. I’ve made these a LOT. Thank you! Tip-blend the bananas first in a blender so they’re nice and smooth.
This is a really good recipe – I always double it.
I’ve used chocolate chips instead of blueberries, when I don’t have the berries, and I use a mix of regular whole grain spelt flour, and sprouted whole grain spelt flour (1/2 and 1/2).
They bake up beautifully, and, only if I hide or freeze a few, do they last beyond one day. :-)
Wow! I found this recipe a few days ago and already I’ve made a second batch! They’re amazing. I don’t think anyone believes me when I say that I made them, because I’m usually terrible at baking! Thanks so much for this recipe! :D
Hey Iain, I’m so glad to hear that the muffins were a hit! They’re a fave around here. :)
Made these with GF Robin Hood flour mix and they turned out amazing. Thanks!!
I’m so happy to hear the GF flour swap worked Charlotte! Score :)
Awesome, made them ,love them and will make again and again
So happy to hear that Lana!
I made these but added 2 vegan eggs (flax eggs!!) They are divine!!!!
I made these yesterday too :) So happy you enjoyed them!
Hi there,
Can I use buckwheat or gf oat flour instead of spelt?
Thank you
Hey Bernadetta, Good question! I’ve only tried these with spelt so far so I’m not sure. Buckwheat flour can yield quite dense baked goods, so I would probably opt to try oat flour first. If you try anything out please let us know how it goes. :)
made these the other day & they are AMAZING!!!! Next time i’ll reduce the sugar as i found them a bit too sweet. I’ll be making them again soon for sure…just waiting for the bananas on hand to ripen ;)
I made these two days ago & they are AMAZING! i didn’t have Spelt flour so i used 50/50 whole wheat flour & all purpose flour & they turned out great. they were moist & so yummy. Next time i am going to reduce the amount of sugar as i found them a tad bit too sweet. AMAZING RECIPE. A MUST TRY.
I used whole wheat spelt flour and coconut milk. I was low on blueberries, so I threw some chopped frozen cherries in there as well… I also doubled the maple syrup and didn’t use the sugar.
But I must say that they are soft and delicious. I will definitely be making these again.
Thanks!
Had a bag of spelt flour with no purpose and finding this recipe was a blessing in disguise :) I made 24 mini muffins, my changes to the recipe – used coconut milk, only 3 tbsp sugar, used plain white vinegar and added walnuts and chocolate chips instead of bluebs. Loved it, muffins are super moist and fluffy – hard to believe they are eggless :)
So glad they were a hit, thanks for sharing your tweaks!
Hi. I’m about to make this recipe. I just realized I’m missing sugar. Could I substitute with maple syrup? Will it be sweet enough? We like our muffins sweet
Hi there, Swapping a dry sweetener for a wet one can be tricky in baked goods as it throws of the wet to dry ratio, so I’m not positive on how it would turn out. If you try anything, I’d love to hear how it goes!
Sorry to say I am disappointed these muffins did not rise at all. All of my ingredients are very fresh and I followed the recipe to a T. I have never had one of your recipes not turn out before, everything is always perfect. Any idea what could have gone wrong?
Hey Yvette, Oh no, I’m sorry to hear that. These muffins should rise quite a bit…could you baking powder or baking soda be expired?
I will 100% make these again! I made them in a 9″x13″ baking dish and had to add about 15 minutes to the bake time. Cut them up into nice little squares. Absolutely delicious.
That’s such a good idea to make it in a 9×13 dish! I’ll try that soon. :)
I made them gluten-free by subbing the 2 cups of white spelt flour for 1 cup brown rice flour + 1 cup almond meal flour. I also skipped the sugar. Baked them for 34 minutes and they were perfect!!! Plenty sweet! Thank you Angela for another great recipe!
I love all your muffin recipes! Honestly, these blueberry ones are truly blissful — and better than any non-vegan muffins I’ve ever had. They are fluffy and full of flavor. Yum.
I wish I could leave a great review but I won’t be using this recipe again. The muffins came out super gummy, I believe from the banana mash??
Hello Angela,
Thank you for this recipe which i’ve made a few times and they are delicious. What is your trick to stop the melted coconut oil from solidifying once mixed with the milk and frozen berries please?
The latest batch had clumps of coconut oil throughout (in the oven now so hope it works :)
For anyone wondering, I just made these with whole wheat flour (was out of spelt). I didn’t change anything, and they turned out fantastic.
But how couldn’t they? This is Oh She Glows and all the recipes are hits!!!
(ps. toddler asked for chocolate chips instead of blueberries and the half that had that were also delicious. i’d say this is a great base muffin recipe that you could change the additions for whatever you were in the mood for)
Just made these – they are drool worthy!
For those wondering, I was able to sub 1/4 applesauce for the coconut oil and was surprised how decadent they still tasted.
These muffins are so good! I was a little low on spelt flour and bananas so I subbed half all purpose flour for it and a little applesauce and these still came out beautifully. My second batch is in the oven now and I added orange zest to them.