Strawberry Orange Spelt Muffins

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Strawberries are at their peak this season and I couldn’t resist the temptation of buying a couple of cartons of them. There is never a concern of produce rotting in my household, especially fresh strawberries. They are consumed within a day or two. The rest gets frozen for later use. There is one thing that is absolute; nothing ever goes to waste therefore there is no such thing as having too many strawberries in my house if you are a strawberry lover like me. Even though, I normally enjoy eating fresh strawberries as they are, sometimes I’ll make drinks, pies, or snacks when I have ample amount of them. I had an itch for strawberry muffins all week long. I encountered several recipes but I decided to create my own vegan version using spelt flour. You can use all-purpose flour and even gluten-free flour if you find the texture of these muffins to be too heavy for you from the spelt flour. Orange is a great combination with strawberries.  I used both zest and juice. I also used a less conventional twist by trying the basil variation. I heard that the hint of basil complements the fruity berries wonderfully so I had to try it for myself. This strawberry orange spelt low-fat muffin recipe works well with raspberries, rhubarb, or cherries as well. These wheat-free muffins are perfect for a dreary clammy winter morning. Moist vegan, sugar-free and flavorful, they taste the best on the day they are baked.

For this recipe, you will need:

  1. 2 cups of spelt flour
  2. 3 tablespoons of crushed almonds or walnuts
  3. 1/2 teaspoon of salt
  4. 2 teaspoons of baking powder
  5. 1 teaspoon of baking soda
  6. Juice from 1 large orange plus 1 tablespoon of zest
  7. 1 1/2 cup of chopped fresh or frozen strawberries divided
  8. 1/4 cup of chopped fresh basil (optional)
  9. 3/4 cup of milk of your choice
  10. 1/4 cup of canola oil
  11. 1/2 cup of honey
  12. 1/2 cup of agave nectar or sugar cane syrup
  13. 1 teaspoon of vanilla extract


Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Whisk the first 5 ingredients in a bowl. Set aside. Puree 1 cup of strawberries in a blender till smooth. Mix strawberry puree in a bowl with the rest of the wet ingredients. Combine the wet ingredients with the dry ingredients. Fold in the remaining 1/2 cup of chopped strawberries. Divide the batter among the prepared muffin cups. Sprinkle with the almond or walnut topping, gently pressing into the batter. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving.

Yields 1 dozen muffins




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