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Cranberry-Hazelnut Spelt Muffins Recipe - Vegetarian Times

Cranberry-Hazelnut Spelt Muffins

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You can substitute almond butter for the hazelnut butter in these rich-flavored muffins.

  • 14Servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup spelt flour
  • 3/4 cup plus 2 Tbs. sugar
  • 1 Tbs. golden flaxseed meal
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup almond milk
  • 1 tsp. white vinegar
  • 1/4 cup hazelnut butter
  • 1/4 cup vegan mayonnaise
  • 1 tsp. vanilla extract
  • 1 1/4 cups fresh or frozen and thawed raw cranberries

Preparation

1. Preheat oven to 350°F. Coat 14 muffin cups with cooking spray.

2. Whisk together flours, sugar, flaxseed meal, baking soda, baking powder, and salt in bowl. Whisk together almond milk and vinegar in separate bowl. Let stand 5 minutes before whisking in hazelnut butter, mayonnaise, and vanilla extract. Stir almond milk mixture into flour mixture. Fold in cranberries. Divide batter among muffin cups. Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.

Nutrition Information

  • Calories: 173
  • Carbohydrate Content: 28 g
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 233 mg
  • Sugar Content: 14 g