Raspberry Spelt Muffins
Ingredients
1 Egg (large)
1/2 cup Extra Virgin Olive Oil
1/2 cup Coconut Sugar
1 tsp Vanilla Extract
2 cups Spelt Flour (plus extra for the raspberries)
2 tsps Baking Powder
1/2 tsp Sea Salt
2 cups Frozen Raspberries (keep frozen until adding to the batter)
Directions
Preheat the oven to 350ºF (175ºC). Line a muffin tray with liners or use a silicone muffin tray.
Whisk the egg, oil, sugar, and vanilla extract in a large bowl. In a separate bowl, mix the flour, baking powder, and salt. Slowly stir the dry ingredients into the wet ingredients until just combined.
Gently toss raspberries in a bit of the flour before gently stirring them into the muffin batter.
Divide the batter evenly between the muffin cups. Bake for 20 to 25 minutes or until a toothpick comes out clean.
Let the muffins rest in the tray until entirely cooled to prevent gumminess. Enjoy!
Notes
Leftovers: Store in an airtight container on the counter for two days or refrigerate for up to five days. Freeze for up to three months.
Serving Size: One serving is one muffin.
Additional Toppings: Chopped nuts or oats.
Nutrition Facts
Makes 8 Servings
Nutrients per serving: Calories: 290 | Protein: 6 grams | Fiber: 5 grams | Carbohydrates: 36 grams | Fat: 15 grams | Sugar: 11 grams
