Spelt flour raspberry muffins are a lightly sweetened snack to pair with your morning coffee. These muffins are sweetened with applesauce and coconut sugar, and have a delicious hint of orange zest.
Raspberry Muffins
Spelt flour is a delicious nutrient dense flour to use in your baking if you’re not gluten-free. It has a mild, nutty flavor, and nutrients like iron, magnesium and zinc.
These raspberry muffins are a perfect treat to make for the week that aren’t overly sweet, and are a nutrient-rich baked good to fuel your day.
These spelt flour raspberry muffins are:
- simple to make
- deliciously satisfying
- made with nourishing ingredients
- lower in sugar
- bursting with raspberries
These muffins are made with spelt flour, coconut sugar, apple sauce, orange zest, and a few other simple ingredients. Spelt flour can be used as an equal substitute for regular flour in most recipes, while providing a bit of fiber and protein.
I love incorporating applesauce into my baked goods because of the texture it provides. Applesauce can help add moisture to a recipe, and replace some of the oil, while also adding a natural sweetness.
You can serve these muffins warmed or at room temperature. I love to pop them in the mini toaster for a couple of minutes, and top them with vegan butter.
Since they’re not overly sweet, they’re a delicious morning snack when you aren’t hungry quite yet for a big breakfast.
You guys are going to love this simple recipe! I can’t wait for you all to try them.
Other gluten-free recipes you may like:
Gluten-free Brownie Bites
Apple Cinnamon Muffins
Dark Chocolate Sea Salt Cookie Bars
Gluten-free Raspberry Muffins
Ingredients
- 2 cups spelt flour
- 2 eggs
- 1 cup applesauce
- 1/3 cup coconut sugar
- 1/4 cup oil, like avocado, canola, or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tsp baking soda
- 1/4 tsp salt
- 6 oz raspberries
Top with
- 1 tbsp brown or coconut sugar
- 1 -2 tbsp rolled oats
Directions
- Preheat the oven to 350 F
- In a large bowl add in the eggs, sugar, applesauce, oil, vanilla and orange zest. Whisk together until smooth.
- Add in the spelt flour, baking soda, and salt and stir together.
- Fold in half of the raspberries and gently mix them into the batter.
- Line a muffin tin with 9 paper liners and fill each one with about 1/4 cup of batter
- Top each muffin with 1-2 extra raspberries, a sprinkle of brown or coconut sugar and some rolled oats
- Bake them for 25-28 minutes, until the tops are firm to touch. My oven took 25 minutes.
- Keep stored in the fridge for up to 1 week. You can warm them in the microwave or mini oven when ready to serve, or let them reach room temp.
I’m so happy to hear that, Gloria!
These muffins are great but SPELT FLOUR IS NOT GLUTEN FREE!!!!!!! If you are going to make a gluten free recipe please check the ingredients first!!!
Hi Mel, you are absolutely correct. The recipe card title was a mistake on my end, hence why the post title is listed as “Spelt Flour Raspberry Muffins.” Thank you for pointing it out, I just made the change!
These muffins are amazing! They taste delicious while still feeling like a healthier, less sweet alternative to a bakery-style muffin. I used turbinado sugar on top and it was a great touch!
Thank you, Sydney! I’m so glad you enjoyed them.