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Recipe: Blueberry, Banana & Spelt Studmuffin

Posted by Bronte Aurell | Food & Recipes, Recipes

Blueberry, Banana & Spelt Studmuffin

We do love a good morning muffin, but what we don’t like is over-sugary sticky muffins that does not make you feel as if your day got off to a very good start. No thank you.
So, we came up with the StudMuffin, where we added lovely blueberries and baked it with spelt flour and oats.
We’ve been baking this muffin in the café for years and finally have agreed to share our recipe. You’re welcome.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: Scandinavian
Keyword: breakfast, studmuffin
Servings: 6
Author: Bronte Aurell

Ingredients

  • 250 g spelt flour
  • 100 g light brown sugar
  • 75 g porridge oats
  • ½ tsp salt
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp vanilla sugar or extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • 200 ml milk
  • 75 ml sunflower oil
  • 2 tbsp apple sauce
  • 2 tbsp maple syrup
  • 1 ½ ripe banana
  • 100 g frozen blueberries.

Toppings

  • oat flakes
  • Jordan’s Nut Crunch

Instructions

  • Turn your oven to 180C.
  • Line your muffin tray with 6-7 tulip muffin cases or double of normal size muffin cases, if using those.
  • Combine all dry ingredients in a bowl.
  • Combine all wet ingredients in a different bowl, mix together with wet ingredients using a spoon (you do not have to beat the mixture, just fold well until everything is properly incorporated).
  • Mash the banana into smaller pieces using your fingers (rough is good – it is nice to have banana pieces in the muffin). Spoon the mixture into the muffin cases (3/4 full only) and top with blueberries evenly (these will sink when baking). Top with your chosen topping.
  • Bake until done – this depends on the size of your muffins, but around 20-25 minutes of the larger ones, a lot less for the smaller muffins. The muffins are done when a skewer comes out clean when poking it.
  • Best enjoyed on day of making.

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