Summer Love Muffins Recipe

Name: Summer Love Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup coconut oil; 1 cup brown rice syrup; 2 eggs; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); 2 cups spelt flour; ½ cup cornmeal; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup milk; 1 cup chopped fresh fruit; ½ cup chopped nuts

Servings: persons

½ cup coconut oil
1 cup brown rice syrup
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
2 cups spelt flour
½ cup cornmeal
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
1 cup chopped fresh fruit
½ cup chopped nuts

1
Blend the coconut oil and brown rice syrup with a hand mixer or spoon until well blended.
2
Add eggs and extracts and blend until smooth.
3
Mix the flour, corn meal, baking powder and salt together.
4
Then add flour mixture to your liquid mixture and blend well, not over mixing.
5
Add milk and blend until smooth.
6
Fold in fruit and nuts.
7
Suggestions for fruit and nuts: blueberries, fresh currants, peaches, strawberries, walnuts, sunflower seeds, or almonds.
8
Bake at 375 for 24 minutes.
9
Check with a toothpick for doneness.
10
Let cool on racks or pot holders.
11
Tip the muffins up on their sides to cool evenly.
12
Let cool for at least 10 minutes before enjoying.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ½ cup coconut oil, 1 cup brown rice syrup, 2 eggs, 1 teaspoon vanilla extract, and more.

Yes, Summer Love 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.

That's it — enjoy your meal!

Summer Love Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions