Vegan Spelt Oat Muffins with Carob Chips

I’ve been eating hot oatmeal for breakfast for a few months now. Recently, I got tired of it. I needed a change. I decided to make myself some healthy muffins for breakfast this week. I found this recipe online somewhere and adapted it a little. You can omit the carob chips or replace them with something else (fruit, chocolate, nuts..).


1 1/2 cup spelt flour (I used sprouted spelt flour from One Degree Organics – Whole Foods sells this brand as well as Herbs & Nutrition, Noah’s , Big Carrot and Fiesta Farms)

3/4 cup oats (I used organic)

2 tsp cinnamon (I used Organic)

1 tsp baking soda

3/4 tsp baking powder (non alum)

1/4 tsp salt (I used Himalayan Pink)

2 large mashed ripe banana (organic, frozen – than defrosted!)

1/2 cup coconut oil (I used the Organic Nutiva kind)

1/4 cup pure maple syrup

1 tsp vanilla extract

1/2 cup sweetened carob chips (omit or replace with dried fruit, nuts or chocolate)

In a large bowl, mix large ingredients. In a smaller bowl, mix wet ingredients. Add wet to dry and mix until just blended. Spoon into a muffin tin and bake for 15mins at 350F.

Here is what mine look like:



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3 thoughts on “Vegan Spelt Oat Muffins with Carob Chips

  1. I’d like to try this recipe, but would like to know which sort of oats you use (rolled, instant, etc). And if I bake this with glutinous flours, should there be any difference in the amount used? Lastly, how many muffins does this recipe create? Thanks very much!

  2. What kind of oats are you using (rolled, quick oats, etc)? And how many muffins does this make? Also, if I were using just regular wheat flours, would the measurements change? Thanks!!

    • I usually always have quick oats on hand so this is what I use for all my recipes. This makes 8 large muffins or 12 smaller ones. I haven’t tried making these with regular flours but I’m pretty sure it would work fine. Good luck! :)

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