1 ½ c. unbleached spelt flour
½ c. whole spelt flour
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp sea salt
1 ½ c. vanilla or plain soy milk or apple juice
½ c. coconut sugar
¼ c. melted coconut or extra-virgin olive oil
1 tsp vanilla
1 medium apple, chopped
½ c. walnuts, coarsely chopped
2 T. quick oats
Preheat oven to 350𝇈
Grease a 12-cup muffin pan with melted coconut or extra-virgin olive oil. Set aside.
Sift the unbleached and whole spelt flours, baking powder, cinnamon, and salt together in a large mixing bowl. Stir to mix well.
In a medium mixing bowl, whisk together the soy milk or apple juice, sugar, oil, and vanilla.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Use a large spoon or rubber spatula to combine the ingredients. Stir and fold rather than beating; do not over-mix. The batter should be lumpy, not smooth.
Carefully fold in the apples and walnuts.
Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Sprinkle the oats on top of the muffins.