How To make Title: Fruity Buckwheat Muffins

Moist Spelt Blueberry Muffins: recipe adaptable for vegan too

Moist Spelt blueberry muffins are a slightly healthier alternative to wheat muffins and gentle on digestion. This spelt blueberry muffin recipe is super moist, with light brown sugar, soured cream is what I call a 'quick bake'. My blueberry muffins are quick they only take 15 minutes to whip up using the muffin wet and dry method, then 20 minutes to bake. Spelt blueberry muffins are a perfect snack on the go or lunch box idea for children to take to school. This recipe can be easily adapted for a vegan spelt blueberry muffin recipe. Replace the egg with a flax egg and replace the yoghurt with plant-based yoghurt.

Takes = 15 mins
Bakes = 20 mins
Makes = 6 large - 8 smaller muffins
#speltblueberrymuffins #speltmuffins #moistspeltmuffins #speltflourrecipes #speltmuffins
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Chapters
0:00 Intro how to make spelt blueberry muffins
0:22 whisk dry ingredient
1:22 mix wet ingredients
2:55 mix wet and dry together
3:35 fold in blueberries
4:14 scoop out the batter
5:39 bake
5:43 rest and remove
6:22 taste test and outro
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Ingredients
White Spelt Flour – 75g (1/2 cup + 3 tbsp)
Wholegrain Spelt flour – 75g (1/2 cup + 3 tbsp)
Baking Powder – 1/2 tsp
Bicarbonate of soda (baking soda) – 1/2 tsp
Ground cinnamon – 1 tsp
Optional salt – 1/8 tsp
Light Brown sugar (or white) – 85g (1/2 cup loosely packed)
Large egg (or flax egg for vegan) – 1
Soured cream or Greek yoghurt, or plant-based yoghurt – 80g (heaped 1/3 cup)
Oil – 60ml or 85g melted butter
Zest of 1/2 lemon (optional)
Fresh or Frozen blueberries (gently rinsed but still frozen) – 150g divided (1 cup)

to make vegan swap out the egg for a flax egg 1 tablespoon ground flax meal & 3 tablespoons water rest for 10 minutes.
Swap out yoghurt for plant-based yoghurt
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Recipe link


More Spelt Muffin Recipes
Lemon Poppy Seed Muffins: 2 ways Spelt and buckwheat –
Spelt Banana Muffins –

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Super EASY BLUEBERRY MUFFINS│EGG FREE, DAIRY FREE and GLUTEN FREE│HEALTHY BAKING Series

Super EASY BLUEBERRY MUFFINS│EGG FREE, DAIRY FREE and GLUTEN FREE│HEALTHY BAKING Series

I love quick and easy breakfast ideas that also taste like a yummy dessert. This delicious blueberry muffin recipe is packed with nutritious ingredients that will also satisfy your sweet tooth. They are so easy to make and require only a handful of pantry staples. They are great for meal prepping and can easily be frozen for a quick week day breakfast. I suggest making at least a double batch. These muffins are VEGAN and GLUTEN FREE - but you will not miss the eggs, butter or dairy at all. What other recipes are you interested in? Let me know in the comments.

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BLUEBERRY MUFFINS:
2 cups Rolled Oats (gluten free)
¼ cup Flax Meal
1 teaspoon Ground Cinnamon
½ teaspoon Pink Salt
¼ cup Coconut Sugar (substitute any granulated sweetener)
1 tablespoon Baking Powder
1 teaspoon Vanilla Extract
½ teaspoon Lemon Extract
¼ cup Melted Coconut Oil
18 Frozen Blueberries
2 tablespoon Unsweetened Almond Milk (substitute any plant-based milk)

TOPPING :
2 tablespoon Melted Coconut Oil
¼ cup Rolled Oats (gluten free)
Pinch of Pink Salt
1 tablespoon Coconut Sugar (substitute any granulated sweetener)

INSTRUCTIONS:
1. Preheat oven to 375F. In a food processor combine all muffin ingredients except blueberries and pulse lightly. Add 1/4 cup mixture to each muffin cup and press mixture into cup. Top each with 3 blueberries.
2. In a small bowl, combine topping ingredients (oats and melted coconut oil) except coconut sugar. Sprinkle onto each muffin cup. Top each muffin with a sprinkle of coconut sugar. Bake for 18-22 minutes or until golden brown. Allow to cool completely before transferring to a wire rack. Enjoy!

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DELICIOUSLY ELLA | Crunchy Oat, Buckwheat & Coconut Granola

Ella Mills, founder of Deliciously Ella (deliciouslyella.com) has shared her irresistible Crunchy Oat, Buckwheat & Coconut Granola recipe!

Makes 1 large jar

• 200g unroasted buckwheat groats
• 100g jumbo oats
• 100g coconut chips
• 100g raisins
• 50g pumpkin seeds
• 50g flaked almonds (swap for sunflower seeds with a nut allergy)
• 5 tablespoons of coconut oil
• 6 tablespoons of maple syrup
• 2 teaspoons of cinnamon
• ¼ teaspoon of sea salt

Preheat the oven to 180c, fan setting.

Pour the buckwheat, oats, coconut chips, pumpkin seeds and flaked almonds into a bowl and stir. Then place the coconut oil, maple, cinnamon and salt in a saucepan and gently heat, stirring as you go, until the coconut oil has totally melted – careful not to let it come to the boil though as that can burn it and ruin the flavour.

Stir the coconut oil mix into the dry ingredients and mix well. Then spread the granola over a large baking tray and bake for thirty minutes, stirring it half way through to bake sure it toasts evenly.

Leave to cool completely before stirring in the raisins.

Store in an airtight container at room temperature for a few weeks.

Note: if you don’t let it totally cool it will go soggy rather than staying crunchy.

Beetroot Muffins - Vegan and Gluten Free

Try this fantastic beetroot muffin recipe - vegan and gluten free of course. For more recipes, subscribe to the Yes 2 Life Show. Thanks for watching :)

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Total number of portions: 4 (around 12 muffins total)
Calories / portion: 329
Fat / portion: 5
Carbs / portion: 62
Protein / portion: 12

Ingredients

5 cooked beetroot
2 banana
1 lemon
1½ cup fine oats
½ cup buckwheat flour
2 Tbsp chia seeds
1 tsp of baking soda
1 Tbsp of agave juice (alternative: date juice. Sweetness optional, depending on your preference for sweetness)
150 ml soy milk

For the topping
1 cooked beetroot (grated)
2 Tbsp coconut flakes

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Buckwheat Flour Oat Bars: lunchbox idea, gluten-free option

A perfect lunchbox idea, buckwheat flour oat bars are an easy snack to make. The ingredients are buckwheat flour, oats, coconut, butter, honey or golden syrup, brown sugar and dried cranberries. I used buckwheat flour for a slightly healthier bar, but this oat bar recipe would also suit spelt or regular flour. This oat bar has a soft texture with a pop of fruit. If you prefer a crunchy bar then cook it slightly longer. You could swap out the cranberries and add in sultanas, raisins or currants. This buckwheat oat bar is the perfect snack for your children's lunch box or an after-school snack. Or an adult work snack or a quick breakfast when you're running out the door.
#lunchboxidea #snack #glutenfreesnack #buckwheatoatbars #glutenfree #buckwheatflour

Takes = 10 mins
Bakes = 20 minutes (30 minutes for a crunchy bar)
Makes = 16 bars or 20 squares
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Chapters
0:00 Intro how to make buckwheat flour oat bars
0:38 Step 1 mix dry ingredients
1:34 Step 2 heat butter, sugar and syrup
3:10 Step 3 pour the liquid into dry ingredients
4:00 Step 4 spread and press
4:19 Step 5 bake
4:38 how to slice and wrap
5:53 outro and taste test
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Ingredients
Buckwheat flour (or your choice) – 165g (1 cup)
Porridge oats (use gluten-free if needed) – 100g (1 cup)
Desiccated coconut – 75g (1 cup)
Unsalted butter – 125g
Honey or golden syrup – 115g (1/3 cup)
Light brown sugar – 100g (1/2 cup)
Dried cranberries – 40g (1/4 cup)
Bicarbonate of soda – 1/2 teaspoon
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Full recipe link here –
???? More lunchbox snack ideas watch these ideas –
Sunflower seed fruit cookies –
Spelt Orange and Poppy Seed Muffins –
Lemon and Poppy Seed Muffins 2 ways Buckwheat or Spelt –
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Healthy Banana & Blueberry Muffins | Family Breakfast for Shake Up Your Wake Up

Hey guys! So I've teamed up with an amazing organisation Shake Up Your Wake Up which aims to inspire people to have a healthy breakfast to increase concentration and provide nutrients to fuel your morning. I'll be posting healthy breakfast recipes over the next few weeks and I really hope you enjoy them! Nic x

Get the full recipe here:


Shake Up Your Wake Up Website:


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