If there is one tradition we love, it’s to bake a fresh batch of muffins on Christmas day! These tasty and healthy blueberry muffins are the perfect addition to your festive table. Pro tip: measure out the dry ingredients the night before, and have the muffin tin ready. You’ll save some precious time to on the big day! We wish you a very yummy Christmas!
Yield: 12 muffins
Ingredients
- 1 3/4 cup spelt flour *see notes for gluten-free
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of sea salt
- 1/2 tsp cinnamon
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs *see notes for vegan
- 1 cup coconut yogurt *can also use greek
- 2 tsp vanilla
- 1 cup blueberries (fresh or frozen)
- Sprinkle of Hippie Snacks Grain-Free Granola
Method
- Preheat oven to 400 degrees F. Grease your muffin tin with coconut oil or cooking spray.
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, sea salt and cinnamon. Mix together with a whisk.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the blueberries into the batter.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with Hippie Snacks Grain-free Granola. Bake muffins for 16-18 minutes. To check if ready, insert a toothpick into the center of the muffin and make sure it comes out clean.
- Place the muffin tin on a cooling rack to cool. Store them covered at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze for up to 3 months.
*Make it gluten-free: Substitute an all-purpose gluten-free flour blend for the spelt.Â
*Make it vegan: Replace the eggs with flax eggs. (2 tbsp ground flaxseed and 3 tbsp warm water, whisk and set aside to thicken).
About the author
Michelle Garland is a Certified Nutritional Practitioner who graduated with First Class Honours from the Institute of Holistic Nutrition in Vancouver, BC. She also holds a Raw Food Chef Certification from Vancouver’s Raw Foundation, Culinary Arts and Nutrition Institute. Her commitment to help others manifest change comes from her own personal transformation in life. A shift that awakened her to the healing force of natural foods and conscious living. What started as a passion has transformed into an ever-evolving life journey and professional career.
