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…
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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)
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!