Spelt Flour Raspberry Muffins

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

5 from 1 vote

Course: Snacks

Servings

9

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

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.

Did you make this recipe?

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