A simple recipe, fuss-free ingredients and a delicious result. Surely that’s all anyone wants from their baking efforts? Oh and it helps when the finished product is actually pretty healthy too 😉
These light and fluffy raspberry and vanilla muffins tick all of those boxes and more, and especially as they’re based on organic wholemeal spelt flour, virgin coconut oil, pure maple syrup and juicy raspberries. You probably have a few of those ingredients all ready to go in your kitchen cupboard.
As St. Valentine’s Day is just around the corner, it’s also pretty fitting that the batter turns a pretty shade of pink when the raspberries are folded in. In fact, the mixture tastes so good that I had to resist eating it all before it even got to the oven. A little lick of the spatula (and entire bowl) had to suffice!
I had bought this organic wholemeal spelt flour last week and already had a packet of raspberries in the freezer, so it made sense to create these yummy muffins. I was working from home yesterday and spent most of the afternoon nibbling on them, fresh and warm from the oven. Hey, somebody has to taste test them 🙂
Vanilla and raspberries are a match made in dessert heaven, but other berries will work just as well. Blueberries, blackberries, strawberries and cherries will add a similar pop of juicy sweetness and are easy to find frozen. I just thawed out the berries for about half an hour before making the batter.
They’re best enjoyed fresh from the oven with an enormous cup of tea, but make a great lunchbox treat too!
Let me know if you give these Raspberry and Vanilla Wholemeal Spelt Muffins a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- 280g (2 cups) wholemeal spelt flour
- 1 tbsp baking powder
- Half tsp salt
- 70g (1/3 cup) virgin coconut oil, melted
- 115g (1/3 cup) maple syrup or honey
- 2 tsp vanilla extract
- 30ml (1/4 cup) warm water
- 125g (1 cup) fresh or thawed from frozen raspberries (blueberries, strawberries and blackberries work well too)
- Preheat the oven to 190C and lightly grease a muffin tray with coconut oil or lay out 6 muffin cases on a baking tray.
- Place the flour in a large mixing bowl and add the baking powder and salt, mix well.
- Add in the melted coconut oil, maple syrup, vanilla and warm water, and combine until a thick mixture forms.
- Gently fold in the raspberries, ensuring they're evenly distributed throughout the batter.
- Divide the muffin mixture evenly into the muffin tin or cases and place in the oven.
- Bake at 190C for 20-25 minutes, until golden-brown on top and firm to touch.
- Remove the muffins from the oven and allow them to cool for 10-15 minutes before serving.
- Any leftovers can be stored in an airtight container for 2-3 days.