Blueberry Spelt Quinoa Muffins, Vegan, Wheat-free

Updated: Apr 10, 2020

I came up with this muffin recipe after being told by both a Naturopathic doctor and Holistic Nutritionist that my son was showing sensitivities to wheat and dairy. Luckily, according to both practitioners, his sensitivity was to wheat, not gluten. To be honest, as these are not “evidence-based” testing methods, I can’t say for sure that he actually has a sensi

tivity. But there is also no harm in trying to omit (or in my case reduce as omitting is next to impossible) these foods for a short time. As far as calcium goes, non-dairy beverages, like almond milk, are fortified so they are an adequate milk replacement. Additionally, the Naturopath we took him to see is someone whom I’ve seen since the age of nine or ten. Close to 30 years now.

But onto the muffins. Since gluten-free wasn’t the goal in this case, I used spelt flour and I combined it with all-purpose gluten-free flour. So not gluten-free, but certainly a lower gluten content than if they were purely wheat flour. I also added a ½ cup of ground quinoa for added fibre and protein. The quinoa has quite a nutty flavour, which is less evident if you use quinoa flour. Add it with caution, depending on your taste buds. Finally, as I love to make baked goods as healthy as I can, I rarely use sugar and often rely on dates, maple syrup or honey for sweetener. In this recipe, I’ve used dates and maple syrup.


¾ cup organic spelt flour

¾ cup Bob’s Red Mill all-purpose gluten-free flour

½ cup ground quinoa

1 cup blueberries

1 cup unsweetened almond milk

12 dates

¼ cup maple syrup

¼ cup virgin coconut oil

2 tsp baking soda

Pinch sea salt


Pre-heat oven to 375 degrees Fahrenheit.

In a food processor, combine dates and almond milk and pure. Add maple syrup and coconut oil.

In a separate bowl, combine flours, baking powder and sea salt. Blend well.

Add wet ingredients to dry ingredients. Stir until ingredients are thoroughly mixed.

Line a muffin tin with muffin cups or grease with coconut oil.

Equally divide batter into 12 cups.

Bake for 20-25 minutes and let cool for 15 minutes once done.

1 view0 comments