I hope you have been enjoying your summer and having a chance to spend time with your loved ones. I had the opportunity to visit family for the last few weeks. It was nice to see everyone!

My latest muffin recipe I found was from a blog called My New Roots. All her recipes are plant-based. I did change some of the ingredients to add more moisture to the muffins.


1 1/2 spelt light flour

1/4 cup whole wheat flour

1 cup rolled oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup orange juice

1/2 cup organic milk

1/2 cup coconut oil

1/3 cup pure maple syrup

2 tbsp sunflower butter melted

1 banana mashed

Zest of one orange

1 cup fresh or frozen blueberries thawed

top with any type of seeds – pumpkin, sunflower seeds


Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray or use silicone muffin cups which are re-usable. I love using them. In a bowl  mix flours, rolled oats, baking powder, baking soda and sea salt. In a separate bowl mix orange juice, milk, coconut oil, pure maple syrup, sunflower butter, orange zest and mashed banana. Mix wet ingredients into dry ingredients. Do not over mix. Combine blueberries with a wooden spoon. Scoop into muffin cups. Sprinkle seeds on top and bake for 25 minutes or until firm to the touch. Take out of oven to cool for 5 minutes and then transfer to a cooling rack.


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