Vegan blueberry apple walnut muffins

The state of the world right now is pretty chaotic, wouldn’t you say? Rather than getting sucked into all the craziness, hype, scare tactics and hoarding, I’m just living life, but have taken a more low-key approach. What does this look like, you ask? Well, I’m still training daily, but rather than exercising with friends, I’m training at home. I’m still fueling my body with healthy wholefoods, but rather than going to the shops or restaurants, I’m taking a more considered (and considerate) approach by using what I’ve got on hand. So while my love of cooking is lacking on the best of days, I’m rewarded knowing that I can go to the kitchen, find an ingredient and turn it into something tasty and nutrient-rich.

So what did I whip up this time? Well, I had some spelt flour that I wanted to use up. Yes friend, spelt flour was honestly the inspiration for this recipe! You see, I’d purchased all sorts of specialty baking items a while back with the intention of getting my culinary creativity on. Time passed, most of the expensive specialty items slowly expired and, out of desperation not to be wasteful, I attempted to make last-ditch-effort dishes that turned out absolutely awful due to the ingredients being past their best-buy dates. (Speaking from experience, I know you can often get away with using products past their best-buy dates, but when it comes to flours, they can go rancid and taste very, very bad!) Anyway, I thought I’d give this unopened bag of spelt flour a go and whipped up some yummy blueberry, apple and walnut muffins.

Admittedly, these came out more like crumble rather than muffins. But they taste great, nonetheless. Plus, they’re packed with lots of good stuff to promote heart health, gut and skin support and brain function, just to name a few. They’re also high in antioxidants, healthy omegas, fibre, protein, potassium, folate, Vitamin C, Vitamin B6, calcium, magnesium, zinc, copper and so much more!

Here’s what I did, however you may want to alter this slightly if you’re after a more traditional muffin texture.

Ingredients

½ cup protein powder (I used ¼ cup unflavoured and ¼ cup vanilla)*

1 ½ cups spelt flour (or substitute with a gluten-free flour blend)
2 tsp baking powder
1 tsp Himalayan salt
½ tsp cinnamon or 1-2 drops doTERRA Cinnamon Bark oil
¼ cup melted coconut oil
½ cup non-dairy milk
1 flax egg or 1 tsp egg replacer
Medium apple, washed and grated, with skin on
1 cup blueberries

Directions

Preheat oven to 204 degrees Celsius (400 F)

Mix dry ingredients together

Core apple and grate

Add coconut oil, non-dairy milk, egg replacer and mix well

Fold in apple and blueberries

Spray muffin tins with coconut spray or olive oil spray, and evenly distribute the batter

In small bowl, prepare topping:
½ cup chopped walnuts (slivered almonds would also be good)
1 tsp cinnamon
¼ cup coconut sugar

Mix together and top muffins with heaping spoonful

Bake at 204 C for 15-20 minutes

Cool briefly in muffin tin

Slide edge of knife around each muffin to loosen/remove from tin and cool on wire rack

*I used a combination of doTERRA’s plant-based V Shake and Complete Vanilla by Juice Plus. Contact me to learn more about these vegan-friendly products or to place an order.

Disclosure: Some of the links above are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.