Lemon Poppyseed Spelt Mini Muffins
Guys. It has been way too long since I baked something. When I started this blog it was basically all baking. Lots of Banana Bread and Butter Cakes, but not much in the health department! While those recipes are still incredible, my baking these days consists of cleaner ingredients like coconut sugar, almond milk, and my new favorite flour, Spelt! As I have reintroduced things in my diet I was super happy that gluten didn’t effect me in a negative way. My body is just fine with breads and such but I want to make a conscious effort to eat sprouted organic grains when possible. I got my spelt flour from the lovely folks at One Degree Organic Foods! They are so transparent with their products, down to a picture of the farmer who grew the product on the packaging! I love this about them and love that the ingredients in their Organic Sprouted Spelt Flour are as follows: Spelt. Thats it. And thats how it should be!! Spelt is rich in protein, fiber, vitamins and minerals and the sprouting part helps aid in digestion of the grain. The best part? You can use spelt just like you would any other flour. Which is why I had to use it in these mini muffins! I have always been a huge lemon poppyseed fan so this was a no brainer. I also made a fun video for you to show you how its done. I mostly just make videos to see myself cook in extremely fast motion. Makes me feel AMAZING! Check it out below! 🙂
Pro-tip: Adding lemon juice and lemon zest to the batter gets a base of good lemon flavor, but for these, I also squeezed fresh lemon on top when they came out of the oven!
See how fun speedy cooking is?
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- 1½ cups spelt flour
- ⅓ cup coconut sugar
- 1 ripe banana, smashed
- 1 tablespoon melted coconut oil
- ¾ cup unsweetened vanilla almond milk
- 2 tablespoons lemon juice +1 tablespoon lemon zest
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- 1 vanilla bean
- ½ tsp salt
- 1 egg
- Preheat oven to 350.
- Mix all the dry ingredients in one bowl.
- Mix wet in another.
- Add dry to wet.
- Scoop into a greased mini muffin pan and bake for 14-16 minutes or until a toothpick comes out clean. Squeeze a little lemon juice over baked muffins for extra lemon flavor!
- *Note: These can be made into regular sized muffins, just increase baking time to 25-30 minutes.