Cranberry-Hazelnut Spelt Muffins Recipe

Name: Cranberry-Hazelnut Spelt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F.
2
Coat 14 muffin cups with cooking spray.
3
Whisk together flours, sugar, flaxseed meal, baking soda, baking powder, and salt in bowl.
4
Whisk together almond milk and vinegar in separate bowl.
5
Let stand 5 minutes before whisking in hazelnut butter, mayonnaise, and vanilla extract.
6
Stir almond milk mixture into flour mixture.
7
Fold in cranberries.
8
Divide batter among muffin cups.
9
Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.

1053

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup spelt flour, 3/4 cup plus 2 Tbs. sugar, 1 Tbs. golden flaxseed meal, and more.

Yes, Cranberry-Hazelnut Spelt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Hazelnut Spelt Muffins

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