YO. These spelt oatmeal almond butter muffins are SO GOOD. They’re wonderfully light, filled with oatmeal AND almond butter (crunchy, always), which is automatic deliciousness; and I threw in some honey, spices, and FOUR different toppings for some serious muffin mania!!!
Things have been a little biz-ay around here, perhaps a sign that we are ever-so-slowly acclimating to quarantine life. I launched and held my first virtual pastry class and successfully taught a group of people how to make galettes on camera! As someone who despises being in front of a camera, it’s a win in so many ways. And I’m hosting classes every weekend so sign up!
And like many of you, I’m conscious of keeping my fitness game up during this time. Since I can’t share my desserts with friends/family/coworkers like I usually do, we easily end up with mousse, milk bread rolls, mochi, or all three in our fridge at once. So while I stan for complicated, French fusion desserts, I know we all need something that’s accessible and healthier as well.
So I made these spelt oatmeal almond butter muffins, for y’all and for us. I traded some pastries for a bag of spelt (yes, this is what the world has come to), which is low key one of my favorite alt-flours. It’s naturally sweet, mild, light, high in protein, and has around the same amount of gluten as regular flour. Note: spelt is NOT gluten-free; it’s appeal comes in its flavor profile compared to regular flour.
Top ya muffins with whatever you like. I picked plum slices cuz it’s spring (the muffins won’t rise as much, but that’s okay), cocoa nibs for an earthy crunch, coconut flakes for tropical vibes, and sprinkles cuz why the F not. It’s my muffin mania and I’ll do what I want to.