A healthier breakfast muffin packed full of whole grains, nuts and seeds, these vegan morning glory muffins are made with sprouted spelt flour. Apple sauce, carrot and zucchini to add a good dose of healthy fibre to start your morning right. Raisins add a little sweetness and walnuts, pepitas, and millet add crunch. This my perfect breakfast muffin.
More breakfast ideas! Healthy Walnut Scones with Millet, Carrot Cake Breakfast Bars and Cranberry Breakfast Cookies.
Why use sprouted spelt flour?
Spelt flour is similar to whole wheat flour and can be used one-for-one in most recipes calling for whole wheat flour. Spelt flour is a little sweeter and has a nutty flavour that I love in these muffins. Baked goods made with spelt flour will be a little softer and have a more tender crumb than those made with whole wheat. If you find that whole wheat baked goods are too dense for your liking, you may want to experience with spelt instead.
Sprouted spelt flour is slightly higher in protein and fibre than whole wheat - but feels less dense in your baked goods, which is why I love it so much.
I've used sprouted spelt flour in this recipe. Some claim that sprouted flours are more easily digested. Spelt in general is considered easier to digest than whole wheat. Sprouting and drying the grains to make flour is believed to make the grains more digestible, with nutrition more accessible.
Of course, if you don't have spelt flour, please don't let it stop you from making these muffins. Use whole wheat instead, they will be fantastic!
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TL;DR
Spelt flour is slightly higher in protein and fibre, but will feel less dense in your baked goods.
Splet flour is a little lighter and makes for a tender crumb in these muffins
The flavour is "nuttier" than whole wheat flour.
Use whole wheat flour if you don't have spelt flour.
Ingredients
- Spelt flour. You can use sprouted or not sprouted spelt flour. You can also use whole wheat in its place with no issues
- Apple sauce. Keeps these muffins vegan and adds moisture and sweetness
- Nuts and seeds. These muffins use walnuts, pumpkin seeds (pepitas), sesame seeds and millet. Feel free to mix these up.
- Millet. Millet is one my favourite additions to quick breads and muffins. It adds a nice little bit of crunch. Totatlly optional. Yes - it is birdseed. Try these millet and oat muffins or these breakfast scones if you want to find more millet in your baked goods. You can find millet here, Bob's Red Mill is a reliable and easy to find source.
- Raisins. One of the few places I like to find raisins - these muffins are made for raisins. Of course omit if you have adversions.
- Coconut oil. In vegan baking coconut oil adds a thick fat that helps the muffins stick together and enhances the texture. I would prefer you use butter, or a vegan butter, if you don't have coconut oil.
- Carrots and zucchini. Necessary since I want to make this muffin a breakfast option, a little veg was necessary, and gives off all the carrot cake vibes without the icing.
- Spices. Cinnamon, ginger and vanilla.
See recipe card for quantities.
Instructions
This is a one bowl muffin.
Start with the dry ingredients and whisk these together to evenly distribute - flour, sugar, baking powder and soda, salt, and spices.
Then add wet ingredients directly to the same bowl - apple sauce, melted coconut oil, vanilla, shredded carrots and zucchini. Mix until just combined and most of dry spots are gone.
Fold in the walnuts, raisinsl, coconut and seeds.
Divide between the muffin tins and sprinkle with a few more seed for extra crunch.
Bake at 350 for 25-30 minutes.
Serve warm with butter.
Hint: I like to freeze these muffins for quick grab and go breakfast and snacks. They wil keep in the freezer for 2-3 months. If frozen, microwave for 1 to 1-ยฝ minutes on high or until soft. Just be careful it will be hot!
Substitutions
- Gluten-Free - one-to-one gluten-free baking flour is always a good subsitute. You will find that the fibre content and protein change slightly in the recipe. Spelt flour is not gluten-free
- Spelt Flour - you can always use whole wheat flour instead of spelt flour. And of course your spelt flour does not need to be sprouted to make a tasty muffin.
- Coconut Oil - use vegan butter or cows milk butter in its place. For vegan butters, there are so many options. Use your favourite.
- Nuts and seeds - and the other add ins for that matter. Peacan instead of walnuts. Or Sunflower seeds instead of pumkin, its all good. Try diced dried appricots instead of raisons. No millet, just skip it. Flaxseed can be used instead of sesame.
Storage
These muffins are best served warm, but muffins will keep in a covered container at room temperature for 3-4 days. Refrigerate, and wrap in plastic wrap or a small sealed container for a bit longer storage and have ready for packed lunches during the week.
Freeze for 2-3 months.
FAQ
Yes - these muffins freeze beautifully. They will keep 2-3 months frozen. Reheat in the microwave for 1 to 1.5 minutes to thaw.
No problem. Just use whole wheat flour in its place, one for one replacement.
Millet is a one of my favourite add-ins in whole grain baked goods. You will often find it in commerical whole grain bread at the grocery store. My kids used to refer to "the bread with the little balls" when I made my shopping list. Millet is a whole grain. You can add it directly to baked goods for little extra crunch. You can find it here
More muffin recipes
More of favourite muffin recipes:
๐ Recipe
Morning Glory Muffins with Sprouted Spelt Flour
Required equipment
- 12 cup muffin baking tin
Ingredients
- 1-ยฝ cup sprouted spelt flour about 6 oz, use whole wheat instead
- ยฝ cup all purpose flour
- ยพ cup brown sugar lightly packed
- 1 tablespoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ยฝ teaspoon ground ginger
- ยฝ teaspoon salt
- ยพ cup apple sauce
- 1 cup shredded zucchini about 1 small zucchini
- 2 cups shredded carrot about 2 large
- 1 tablespoon vanilla extract
- ยฝ cup raisins
- ยฝ cup unsweetened medium shredded coconut
- ยฝ cup walnuts
- ยผ cup pumpkin seeds
- 2 tbsps sesamme seeds
- 2 tbsps millet (optional)
toppings
- millet and sesame seeds for topping
Instructions
- Line a 12 cup muffin tin with paper liners or spray with non-stick cooking spray and set aside. Preheat oven to 350.
- In large bowl add the flours, In a large bowl, combine the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Whisk the dry ingredients together until well mixed. Next, add the apple sauce, oil, shredded zucchini, shredded carrot, and vanilla extract. Whisk again until everything is combined. Finally, gently fold in the raisins, coconut, walnuts, pepitas, sesame seeds, and millet.1-ยฝ cup sprouted spelt flour, ยฝ cup all purpose flour, ยพ cup brown sugar, 1 tablespoon baking powder, 2 teaspoon baking soda, 2 teaspoon ground cinnamon, ยฝ teaspoon ground ginger, ยฝ teaspoon salt, ยพ cup apple sauce, 1 cup shredded zucchini, 2 cups shredded carrot, 1 tablespoon vanilla extract, ยฝ cup raisins, ยฝ cup unsweetened medium shredded coconut, ยฝ cup walnuts, ยผ cup pumpkin seeds, 2 tbsps sesamme seeds, 2 tbsps millet
- Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with extra sesame seeds and millet. Bake at 350ยฐF for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for about 5 minutes before removing them from the muffin pan, then transfer them to a cooling rack. They are best served warm with a little vegan butter.millet and sesame seeds for topping
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