Ancient Grain Blueberry Apple Cinnamon Muffins

These delicious muffins are perfect for breakfast, a snack or just a nibble on the go. They’re made with two different ancient wheat grains, spelt and einkorn. Both are considered easier to digest than regular wheat and by using these whole grains instead of regular refined flours you’ll be packing your baked goods full of a broad range of nutrients. Not to mention the lovely nutty, complex flavour they add.

Ingredients

(Makes 12-13)

2 tablespoons ground flax meal 

5 tablespoons water

1 cup plant milk of choice

1 tablespoon apple cider vinegar

1 cup einkorn flower

1 cup spelt flour

1 teaspoon cinnamon

Pinch salt

2 tablespoons rolled oats

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup coconut sugar (or sub sugar of choice)

2 tablespoons maple syrup

1/4 cup olive oil

2 tablespoons cold-pressed sesame oil (or sub more olive oil)

zest of 1 lemon (optional)

1 cup fresh blueberries

1 apple cut into small chunks

optional - extra oats and coconut sugar to sprinkle on top

Method

Preheat your oven to 180°C/356F and line a muffin tray with paper muffin cases, or prepare a silicon muffin tray. (I find I need two trays because I end up with 13 muffins)

Start by making your flax eggs. Combine the flaxmeal and water. Give them a good mix and set aside for at least 5 minutes.

Combine your plant milk and apple cider vinegar and set aside. Ideally this will cause the milk to curdle and create a vegan equivalent of buttermilk. The type of milk you use will affect how successful this is, however if it doesn’t happen, don’t worry. Your cakes will still be awesome.

In a large mixing bowl, combine the flours, baking powder, bicarbonate of soda, salt and cinnamon and 2 tablespoons of oats. Give it all a good mix.

In a separate bowl combine the oils and sugar and mix will until they have blended together. Add the lemon zest, milk and vinegar mix and the flax eggs and give everything a good whisk.

Pour this wet mixture into the dry and carefully mix everything together until just combined. Don’t over-do it.

Add the apple and blueberries and carefully fold them in. I actually like to keep a handful of blueberries aside so I can poke them into the tops of any sad looking muffins before they go into the oven.

Divide your mixture into your muffin cases. Fill them about 3/4 full. You can then sprinkle some oats and a little coconut sugar on top if you like.

Bake for around 22 mins or until golden on top.