Caramel & Pumpkin Spiced Granola (Gluten & Dairy Free)

August 30, 2015

Pumpkin Waffles or Pancakes (Gluten, Dairy, Refined Sugar Free)

August 30, 2015

Blueberry Protein Muffins with Zucchini & Spelt Flour (Dairy, Wheat, Nut, & Refined Sugar Free)

August 30, 2015

These muffins are super moist, flavorful and loaded with veggies, fruit, and seeds. They are the perfect fast and healthy start to your day!  I bought a giant bag of spelt flour since I’ve been doing some research on wheat alternatives.  Spelt flour is an ancient grain and a distant cousin to wheat.   I have read that most people that suffer from wheat allergies can tolerate spelt.  It has a slightly nutty and sweet flavor that is perfect for using as a substitute in baked goods such as these muffins.  Also, spelt is richer than wheat in many nutrients, such as protein and minerals.  These muffins are loaded with protein and fiber in the form of hemp seeds, flax, oats, and chia.  Also, I had wanted to use up some zucchini so I tossed them in to help with keeping these babies nice and moist!  My son, who is not typically a muffin fan (weird I know), ate two in a row.  Thumbs up to that!  You may even whip these up in a blender or food processor to make it even easier.  I found it just as easy to use two bowls and combine the wet and dry ingredients together but you do what you like!

If you don’t have spelt flour and not sure you want to invest in that, you can easily substitute wheat flour in this recipe.  Anyway, I hope you try it and let me know what you think.  I’m officially sold!  These are also great for school lunches, as they are nut free!  Freeze any you don’t eat (highly unlikely) and pull them out as needed.  Will keep in the freezer for up to a month.

Makes approx. 19-20 large muffins

Wet Ingredients

2 eggs

1 1/2 cup grated zucchini (I used two medium sized zucchini)

1/3 cup maple syrup

1 T vanilla extract

1/4 cup coconut oil (melted if solid)

1/4 cup almond milk (or milk of choice)

Dry Ingredients

1 1/2 cups blueberries (fresh or frozen)*

2 t baking powder

1/2 t baking soda

1/2 t cinnamon

1/4 t salt

1 1/2 cups spelt flour

1 cup oat flour (in food processor blend 1 cup of quick cooking oats until flour like consistency) You may substitute a cup of spelt or wheat instead

2 T hemp seeds

2 T flax seeds

2 T chia seeds

2 T coconut sugar (can use brown sugar instead)

Preheat oven to 350F.  Combine the wet ingredients in one bowl and the dry in another.  Mix the wet ingredients into the dry using a spatula until combined.  Do not over mix!  Again, you can even combine everything (*EXCEPT BLUEBERRIES) in a blender to make it super easy.  Just fold the blueberries in at the end if you choose this method.

Spray muffin tins with non stick cooking spray.  Fill muffin tins with batter only halfway using a large ice cream scoop or a spoon.

Cook for 16 minutes or until a toothpick poked in the center comes out clean.  I have a convection oven, so things tend to cook fast so you might need another couple of minutes.

Blueberry Protein Muffins with Zucchini & Spelt Flour (Wheat, Dairy, Nut, and Refined Sugar Free)