Pear, Coconut & Raspberry Spelt Muffins


Sundays are perfect to bake. I love muffins, they are perfect for both breakfast and dessert time. I wanted to explore something new, that’s why I thought it might be interesting baking some spelt muffins.

The outcome is simply delicious. Can’t wait to share them with my friends and family. I used spelt flour which contains gluten but is wheat-free. Instead of the ‘normal’ milk I chose almond milk.

You can try it with different flour and using any kind of milk you like. Enjoy!


Easy and lovely spelt muffins ! Try them with different fruit & flour.

2 Eggs

1 tablespoon of vegetal oil (coconut)
1 teaspoon of vanilla extract
2 cups of spelt flour
1 tablespoon of baking powder
35-40 g coconut powder
130-140 raw sugar
125 ml almond milk
1 small firm ripe pear, cored, grated
85 g raspberries

Preheat the oven to 180°.

Mix flour and coconut in a large bowl. Whisk the eggs, vanilla, milk and oil together. Add the wet ingredients to the dry one. Stir until you have a soft mixture.

Prepare your paper cases for your muffins and add your mixture.

Everything is ready to be baked in the oven. After 20-22 min remove your lovely muffins from the oven and let them cool down.