This past weekend, I had quite a few recipes that I planned on creating or recreating and I was so excited when they all came out winners. I just love when this happens!
This is my new all time favorite healthy muffin recipe. The taste is brilliant and the texture is so close to those not-so-healthy muffins. These muffins are made from a flour called whole spelt flour. Ever tried it? I used Bob’s Red Mill brand. If your interested in buying and you SHOULD be, Swanson Health Products offers a terrific price and cheaper than what I can find at the grocery store.
So, what’s so great about spelt flour?
- Okay, for 1, these muffins are awesome and they are made with spelt flour. 😉
The calories, protein, fat and carbohydrates of whole spelt flour is similar to whole wheat flour, but whole spelt flour is significantly higher in B vitamins, especially niacin and riboflavin.
The combination of nutrients in spelt seems to enhance the immune system and to aid in the clotting of blood.
Spelt also appears to be helpful for those who suffer from migraine headaches, atherosclerosis and diabetes. The fiber and niacin in spelt can improve cardiovascular health and decrease the risk of heart disease, and the combination of magnesium and fiber in spelt flour may lower the likelihood of developing type 2 diabetes.
These muffins aren’t only healthy because of the spelt flour, but also due to the pumpkin. If you don’t remember what’s so great about pumpkin, refer back to this post from my Paleo pumpkin muffin recipe.
- 1½ cup whole grain spelt flour (whole wheat flour or whole wheat pastry flour will also work)
- 1 tablespoon pumpkin spice (or use cinnamon)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup 100% pure raw honey
- ⅓ cup melted coconut oil (butter works too) (applesauce may work, but I haven't tried it and it will probably change the texture of the muffin)
- 1 cup pure pumpkin puree (organic, if possible)
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Combine all dry ingredients in a large bowl.
- Combine all wet ingredients in a medium bowl.
- Fold wet ingredients into dry ingredients. Don't overmix.
- Scoop large spoonfuls of batter into muffin pan and evenly distribute. Bake for 20-25 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.
I adapted this recipe, slightly, from Lisa’s over at http://www.100daysofrealfood.com. On 12/29/13, I edited the recipe and photos. Changes made to the recipe are based on experimentation and reader comments. I have changed the 1/4 teaspoon baking powder to 1 teaspoon baking powder. The 1 teaspoon baking soda is changed to 1/4 teaspoon baking soda. I also used only 1/4 teaspoon salt rather than 1/2 teaspoon of salt and 1/3 cup honey rather than 1/2 cup honey.
What’s your favorite type of muffin?
I love blueberry muffins, but pumpkin muffins definitely come in at a very close 2nd!
Have a terrific Tuesday!!
*Nutritional information on spelt obtained from Livestrong.com.