Healthier Wholemeal Spelt Strawberry Muffins

This recipe for wholemeal spelt strawberry muffins was originally published in September 2015 on The Culinary Jumble. The recipe and images have been amended for this post.

I adore cakes. I love chocolate. And I would sell you off to the nearest buyer for a bag of crisps. I make no denial about my devotion to the naughty stuff. However, I am still always on the lookout for ways to lighten up the sugar and fat content, if I can. Like with these healthier wholemeal spelt strawberry muffins.

I love strawberries in baking, not only for their vibrant colour, but also for their irresistible sweetness. And how pretty do they look? Healthier does not need to mean boring and tasteless, does it? If you prefer, add any other kind of fruit such as blackberries, blueberries or raspberries. Why not even combine different fruits?

Of course I love spelt flour. I am dedicated to prove that you can substitute spelt for regular flour in pretty much any recipe. However, I use wholemeal less often, although I particularly love it in pastry and bread. I haven’t made many cakes using wholemeal, as it has a nuttier, slightly denser quality, but I loved it in these wholemeal spelt strawberry muffins.

I hope it’s obvious that due to less sugar and fat, these muffins taste a little denser. None of the taste is missing though, so if you fancy something tasty for breakfast, these would be perfect.

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Wholemeal Spelt Strawberry Muffins

Course Cake

Servings 6 muffins

Ingredients

• 2 eggs (small)
• 1 teaspoon vanilla extract
• 115ml (½ cup) milk
• 30g (2 tbs) butter (melted)
• 125g (1 cup) wholemeal spelt flour (see note 1)
• 45g (3 tbsp + 2 tsp) brown sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 5-6 strawberries (chopped)
• icing/confectioners'/powdered sugar (optional)

Instructions

• Pre-heat the oven to 190°C (375°F) and prepare a muffin tin with cake cases.
• Melt the butter and allow to cool slightly.
• Beat the eggs and vanilla in a bowl and add the milk and cooled butter. Mix well to combine.
• Add the dry ingredients and slowly stir in until just combined.
• Pour the batter into the prepared tin or cases and gently push several strawberry pieces into each muffin.
• Bake for around 18-22 minutes until an inserted skewer comes out clean.
• Leave on a wire rack to cool and then sprinkle with icing sugar (if you like). Enjoy!

Notes

 

1. You can use spelt or regular flour for this recipe (just use the same amount).

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.