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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Blueberry Banana Muffins
Yield
12 large muffins
Prep time
Cook time
Total time
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.
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 (180°C) 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 (180°C) 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.
Tip:
- * 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.
Nutrition Information
(click to expand)
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!