A while back I was in the grocery store and came across whole vanilla beans. Yum! They smell so delicious so I had to grab some while I was there. I was thinking to myself today, I haven’t made muffins in a while and we used to always have them ready to go in the fridge for breakfast or a snack.
I came across an old bran muffin recipe I had and decided to modify it, using spelt flour instead and adding a few other ingredients like greek yogurt and apple sauce to moisten them up. Of course I also had to throw in some freshly scrapped vanilla from a whole vanilla bean.
Here’s the recipe…..
2 1/2 cups Spelt Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Dried Cranberries
1 Vanilla Bean
3/4 Cup Milk
1/2 cup Honey
2 Tbsp Avocado or Grapeseed Oil
1/3 cup Apple Sauce
1/2 cup Greek Yogurt
Hemp Seeds (For sprinkling on top)
Preheat oven to 400 degrees.
Combine all dry ingredients in one bowl and set aside. Cut your vanilla bean in half and scrape out the vanilla (you can use the tip of a spoon) into a separate bowl. Add remaining wet ingredients to this bowl and whisk to combine. Add the wet ingredients to the dry, stirring to combine.
Lightly grease a muffin tray with coconut oil, or line with muffin cups. Scoop batter by the heaping tablespoon to make 12 muffins. Sprinkle with hemp seeds.
Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean. You can place a piece of aluminum foil on top of the muffins 3/4 of the way through the cooking time to prevent them from getting too brown.
Remove, cool and enjoy with a little butter, or homemade jam or whatever your heart desires!
I couldn’t keep my 1 year old’s hands off these! Quick, get them before they do!