Blueberry Spelt Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 1/4 cups spelt flour1 Tbsp baking powder1/2 tsp kosher salt1 1/4 cups almond milk2 Tbsp agave nectar2 eggs1 Tbsp walnut oil3/4 blueberries (fresh or frozen)
Stir together dry ingredients, making a well in center.
Whisk together milk, nectar, eggs and oil.
Pour into well, stir until moistened.
Gently fold in blueberries.
Pour into prepared muffin tins. (Note: I recommend greasing tins, not using papers as the muffins will stick to them.) Bake at 425 degrees for approximately 17 minutes (until golden brown).
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user DIVADAVIS.
Whisk together milk, nectar, eggs and oil.
Pour into well, stir until moistened.
Gently fold in blueberries.
Pour into prepared muffin tins. (Note: I recommend greasing tins, not using papers as the muffins will stick to them.) Bake at 425 degrees for approximately 17 minutes (until golden brown).
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user DIVADAVIS.
Nutritional Info Amount Per Serving
- Calories: 89.4
- Total Fat: 2.0 g
- Cholesterol: 23.6 mg
- Sodium: 227.6 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.2 g
- Protein: 2.8 g
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