Apple Cinnamon Spelt Muffin Recipe
Spelt apple cinnamon muffins are a simple spelt muffin recipe that can be whipped up in just 30 minutes! These warm moist muffins are the perfect healthy treat made with whole grains. Whole grain spelt flour has a nutty flavour and light texture. If you love milling grains you will want this recipe in your collection. If you are new to freshly milled grains this recipe is perfect for your first time! These delicious muffins make for a quick breakfast on the go. These muffins a best served warm with a little butter!
Freshly Milled Spelt Muffins
This recipe uses freshly milled spelt kernels but you can swap it out for any wholemeal spelt flour or whole grain flour you have on hand. I love using spelt because it is one of the ancient whole grains packed full of health benefits. It has a nutty flavour and less gluten in it compared to red wheat flour.
What you will need for this Spelt muffins recipe
- Spelt- This is one of my favourite ancient grains. It has a mild nutty flavour and pairs really well with just about any recipe. If you don’t have any spelt on hand hard red and white would be fine too.
- Baking powder and Baking soda- These give your muffins some rising power.
- Salt- Fine white or grey sea salt is best.
- Cinnamon- Add some warmth to your muffin recipes with cinnamon!
- Egg
- Butter or Coconut oil- If you don’t have any on hand you can use vegetable oil.
- Honey- This recipe uses honey as its natural sweetner, You can swap for sugar if you want to.
- Buttermilk- Buttermilk or regular milk will work just fine.
- Vanilla extract
- Apples
How to make Spelt Flour Muffins
If you are using a grain mill, grind about 3 cups of spelt kernels on your finest setting. This will give about 4.5 cups of flour. If you are using spelt or any regular whole wheat flour from the grocery store you will only need about 4 cups.
Freshly milled grains are fluffier and less dense because they haven’t had time to settle. You do not have to sift the flour for this recipe. Sifting flour creates an all-purpose flour of sorts. If you want to you will get a fluffier and taller muffin but it is not necessary. In a large bowl mix all of your dry ingredients.
In a separate mixing bowl mix your wet ingredients, except the apple, and mix until combined. Add the wet ingredients to the flour mixture. I like to use a silicone spatula for this and mix by hand. Stirring by hand allows you to have more control and not over-mix. If you don’t have time for that no worries! Just dump it all into a mixture and let it do the work. Grate your apple and fold it into the muffin batter.
Prep muffin tin with paper liners. If you don’t have any paper liners spray muffin tins with cooking oil. Pour batter into muffin pan. Baking time is 400 for 20-23 minutes. Once baked, let cool on a wire rack.
Questions and Answers about Spelt Muffins:
- Do I need a grain mill? If you want to use freshly milled spelt flour, yes. If you do not have a grain mill you can purchase most ancient whole grain flour at the store.
- Can I use any ancient grains? Yes, but each different grain and wheat absorbs liquid differently. You might have to adjust the amount of buttermilk you are using to make sure it isn’t too dry.
- Are these muffins gluten-free? The simple answer is no. If you have celiac disease, wheat allergy or gluten sensitivity you can swap out the spelt for oat flour.
- Can I use fresh berries instead of apples? Absolutely! You can omit the cinnamon if it doesn’t mesh well with your berries of choice but this recipe is amazing with fresh blueberries. Because berries tend to be a little more wet, roll in a little bit of flour before adding them to the batter. You can even use chocolate chips if you have a sweet tooth.
- Can I make this dairy-free? You can swap the buttermilk and butter for lactose free. If that’s not an option go for coconut milk or almond milk just know these will all reap different results and will affect the flavour and texture of the muffin.
- What can I use for oil? I like using melted butter for this recipe but if you’re running low on butter or coconut oil you can use vegetable oil or canola oil. I do not recommend using olive oil.
- Can I swap the honey? Yes, plain sugar, coconut sugar, and maple sugar work just fine.
How to store
Once your muffins are completely cool you can store them in an airtight container at room temperature. You can also put them on a plate and cover them with plastic wrap or a large beeswax wrap. I think these muffins are best the day you make them, if you do not plan on eating them the day of, simply pop the rest in a ziploc bag and freeze them when they are completely cooled. When you are ready to eat them you can take them out and pop them in the microwave or oven for a few minutes to heat up and enjoy!
Simple Spelt Muffins
Ingredients
- 4.5 cups Spelt Freshly milled
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 4 tsp Cinnamon
- 1 tsp Salt
- 2 Egg
- 1 Cup Butter Melted
- 1 Cup Honey
- 2 Cup Buttermilk
- 2 tsp Vanilla
- 3 Apples Peeled + Grated
Instructions
- Preheat oven to 400 degrees.
- Grind 3 cups of spelt berries in a large bowl. Measure out 4.5 cups of freshly milled flour. Add baking powder, baking soda, salt, and cinnamon to the bowl and whisk until combined
- Add melted butter, egg, buttermilk, and vanilla. Mix until combined.
- Peel apples and grate with a cheese grater. Fold in apple shreds.
- Line muffin tin with cupcake liners. Fill each one to the rim with batter.
- Bake for 20-23 minutes.
If you enjoyed this recipe be sure to check out my other blogs
BLUEBERRY MUFFINS
CHOCOLATE CHIP MUFFINS
KAMUT MUFFINS
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