It’s been a while–a good long while–since I undertook any baking. Yet I was inspired to do so this past weekend, and what resulted–these nutritious berry hemp spelt muffins–were a good reminder that I ought to be baking more often. They’re brightening up the rainy spring weather here in DC, and even though it’s not really berry season yet (I used frozen), they’re probably going to be a regular recipe for me this coming summer.
The muffins feature what’s probably my “go-to” whole grain baking flour, spelt flour. As most regular readers of this blog know, I use a variety of flours in my baked goods, including regular all-purpose, whole wheat, and different combinations of ancient and gluten free grain options. No matter how many flours I try, I always return to spelt as a choice that’s both nutritious and also mild-flavored. It’s so versatile, and it’s especially nice when it’s combined, as it is in this recipe, with all-purpose flour.
What can I tell you about these muffins? They’re super moist, but the tops have just a touch of crisp, crumbly texture. They’re filled with juicy berries, which add a touch of tartness to an otherwise mildly sweet baked good. Because they’re made with whole grain flour as a base, and because I added shelled hemp seeds to the recipe, they’ve got just a little extra plant-based protein to offer you, wrapped in a package that tastes like an authentic bakery treat. Spread with a pat of vegan buttery spread or jam, they are a very wonderful way to start the day.
Berry Hemp Spelt Muffins
- 1 cup spelt flour
- 3/4 cup all-purpose or whole-wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1/2 cup cane coconut, or demerara sugar
- 5 tablespoons shelled hemp seeds
- 2 teaspoons apple cider vinegar
- 1 cup almond milk
- ¼ cup grapeseed safflower, or canola oil
- ½ cup applesauce
- 1 cup fresh or frozen berries of choice
- Preheat oven to 350F. Lightly oil or line 10 muffin tins.
- In a large mixing bowl, whisk together the flours, baking powder, cinnamon, salt, sugar, and 3 tablespoons hemp seeds.
- In a separate bowl, briskly whisk together the vinegar and almond milk. Stir in the oil and applesauce. Add the wet ingredients to the dry ingredients and mix until just combined (a few small lumps are OK). Fold the berries gently into the batter.
- Transfer the batter to your 10 lined muffin tins. Sprinkle the remaining 2 tablespoons hemp seeds over the muffins. Bake for 24-27 minutes, or until the tops of the muffins are golden, rotating the pan once halfway through baking. Transfer the muffins to a wire cooling rack to cool before enjoying.
A great many of my baking endeavors draw inspiration from the wonderful Dreena Burton, and these were no exception; I took some pointers from her super easy “BF Blueberry Muffins” (from Eat, Drink, and Let Them Be Vegan). Dreena is a really great guide through the ins and outs of vegan baking.
If you’re not into berries, or if you don’t have any, you could replace them here with chopped dates, raisins, apples, or another fresh or dried fruit. And any type of chopped nuts or seeds would make a great topping in place of (or in addition to) hemp. I love flexible baked goods, and I hope you’ll enjoy these!
Speaking of baked goods, I can’t believe I forgot to share this recipe with you.
That right there is vegan date walnut bread. It is moist, rich, and full of sweet, caramel-like ribbons of pitted medjool dates. I posted it on Food52 last week, and I suggest you check it out immediately.
On that sweet note, I wish you a happy Thursday evening!