Lemon Berry Spelt Flour Muffins
Try this Lemon Berry Spelt Flour Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 eggs, beaten
- 1/4 cup lemon juice
- 1/4 tsp sea salt
- 2 tsp vanilla
- 2 1/2 tsp baking powder
- 1 tsp lemon zest
- 1/3 up maple syrup
- 4 tbsp. coconut oil melted
- 2/3 up coconut sugar
- 2 cups spelt flour
- 2 cups berries ( i used 1 cup blueberries & 1 cup raspber
- Carbohydrate 14.2516611102636 g
- Cholesterol 0.680555554174816 mg
- Fat 5.13757555525179 g
- Fiber 2.02516663188746 g
- Protein 3.29547138778181 g
- Saturated Fat 4.06791511092195 g
- Serving Size 1 1 Serving (44g)
- Sodium 55.7919582971823 mg
- Sugar 12.2264944783761 g
- Trans Fat 0.358501916651134 g
- Calories 113 calories
Heat your oven to 375 and line a 12 cup muffin tin with parchment paper cups. Set asideIn a large mixing bowl whisk together the spelt flour, baking powder, sea salt and lemon zest and set asideIn another large mixing bowl, cream together the coconut oil and coconut sugar. Stir in the maple syrup, beaten eggs and vanilla. Pour this mixture over the flour and stir until just combined. Don't over mix! Gently fold in the berriesScoop evenly into the muffin tin and bake for 25-30 minutes, checking that a toothpick comes out cleanCool on a baking rack for 10 minutes
