A classic muffin for breakfast is just that; a classic. Normally, I am not a big fan of muffins. However, for some reason I thought why not? These beauties are easy to make with one bowl. On the scale of healthy, this is okay compared to your typical muffin recipe ( which has a crazy amount of sugar and butter). This recipe is also done in no time. Was a great weekend treat and easily can be stored in freezer.
Set oven to 200c and grab a bowl. In the bowl add:
- 1.25 cups of spelt flour (the white kind)
- 1 egg
- 1 cup dairy free milk of choice
- 2 tbsp raw can sugar (if you want sweeter muffins increase to 0.25 cups)
- 1.5 tsp pure vanilla extract
- 0.25 melted coconut oil or sunflower seed oil
- 2 tsp baking powder
- Pinch of salt
Mix all together with a wooden spoon or wire whisk. Then fold in 1 cup of blueberries fresh or frozen (not thawed). Could also be a mix of berries as I did. Adding some chocolate chips would also be a little crazy and fun too.
Divide mixture amongst a muffin tray of 12 muffins either spraying tray or using paper liners. Sprinkle a little raw sugar over muffins is optional. Put into oven for 12-16 minutes depening on oven. They are ready when tops brown and toothpick comes out clean. Cool before eating (or not!).
You could eat these alone or with some spread of choice such as butter (dairy or non).