Double Chocolate Spelt Muffins



This vegan muffins are delicious and very healthy. They are also easy to make, and you can store them in an air tight container for up to 7 days.

Spelt is a cereal grain in the wheat family, but it is not the same thing as wheat (same genus, different species). The grain has been cultivated for centuries, in both central Europe and the middle east.

It does contain gluten, so one of the reasons that spelt is rather popular is that it is easy to substitute it into all wheat cookie, bread, etc. recipes, where you will get to enjoy the flavor of spelt without dramatically compromising the texture of your baked good.
Another reason that spelt flour is popular is that it has a fairly strong nutritional profile. Spelt has slightly fewer calories than wheat flour and is somewhat higher in protein. The flour is easy to digest but is lower in fiber than wheat.
The gluten in spelt flour is a little unusual. Unlike wheat flour, which is quite resilient and often needs a long kneading time (with breads) to strengthen its gluten and give the bread structure, the gluten in spelt flour breaks down fairly easily. This means that it is pretty critical not to overmix it, or risk having a crumbly texture imparted into whatever you’re making.

Ingredients: (makes 12)

  • 2 cups of wholemeal spelt flour
  • 3/4 cup of milk of preference (I used almond milk)
  • 1/2 cup of coconut oil melted
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of coffee extract (when I tried this recipe first I used coffee extract but this time I used vanilla extract. Really nice with both ingredients)
  • TOPPING: 70g 70%chocolate and a handful of hazelnut chopped
  1. Pre-heat oven at 150 degrees Celcius
  2. Line up a tray with muffin cases
  3. Mix the dry a ingredients in a bowl and the wet ingredients in a separate bowl
  4. Mix with a hand mixer. Don’t over blend
  5. Fill in the muffin cases and  pop them in the oven for 12-15 minutes or until toothpick comes out clean
  6. For the topping: Melt the chocolate and spread it on top with a teaspoon and add the hazelnuts straight away
  7. Make yourself a cup of tea or coffee and enjoy them!

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