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Really Good Weekend Muffins

March 20, 2016

There’s something about Sunday afternoons and baking. They seem to go together really well. And especially so this spring, as it’s been rainy most Sunday afternoons. I like it.

Whenever I think of breakfast muffins I think of my friend Charlotte. She made glorious breakfast muffins AND had a knack for unique flavor combinations. These muffins are a tribute to you Charlotte!

The unique flavors in these muffins come from the mix of flours (spelt & almond), turmeric, cardamom, cacao nibs, and blueberries. That’s a lot of different flavor and texture combinations. But trust me, it works. Feel free
to exclude any of the spices or nuts & seeds, the base muffin recipe will still turn out.


1/2 c spelt flour
1/2 c almond meal
1/2 c walnuts
1/2 c coconut sugar (or brown sugar)
1 ripe banana, mashed
1/2 c milk
juice from 1/2 lemon
1 T chia seeds (or 1 egg)
1 T flax seeds, ground
3 T water or more milk
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp turmeric
1/4 tsp cardamom
1/4 tsp sea salt
2/3 c frozen blueberries
1/4 c hemp hearts (or other seeds)
1/4 c cacao nibs (optional)


Preheat oven to 350. In a vitamix or blender, process walnuts until they are a fine texture (just a few seconds). In a large bowl, combine ground walnuts, spelt flour, almond meal, baking soda, spices (cinnamon, turmeric, cardamom), and sat. Stir to combine. In a separate bowl, mash the banana and add milk, and lemon juice. Allow to sit for a few minutes. Stir in sugar, ground flax seeds, ground chia seeds, and water. Add the wet ingredients to the flour mixture and combine. Stir in hemp hearts and cacao nibs (or other nuts/seeds) and gently fold in frozen blueberries. Scoop into a lined or well greased muffin tin and bake at 350 for 20 min.

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