Healthier Wholemeal Spelt Strawberry Muffins
These wholemeal spelt muffins are a healthier way to enjoy a sweet treat, made with juicy strawberries, less sugar, and a good-for-you flour that adds a lovely nutty flavour.
Perfect for breakfast, snacking, or freezing for later, they’re soft, satisfying, and easy to adapt for dairy-free or vegan diets. If you’re after something wholesome without compromising on taste, this is your new go-to muffin recipe.
If you are new to spelt, check out my helpful Beginner’s Guide to Spelt Flour.
Healthier wholemeal spelt strawberry muffins
I adore cakes. I love chocolate. And honestly, I’d probably sell you off to the nearest buyer for a bag of crisps. No shame in my game when it comes to the naughty stuff. I make no denial about my devotion to indulgent treats that satisfy my sweet tooth and comfort cravings. But I also like to experiment with a little less sugar and fat, without sacrificing flavour or texture.
That’s exactly why I created these healthier wholemeal spelt strawberry muffins. A simple, delicious way to enjoy something wholesome and satisfying, whether for breakfast, a snack, or a treat on the go. Using wholemeal spelt flour adds a lovely depth, while the fresh strawberries bring natural sweetness and a burst of colour. These muffins strike a balance between indulgence and nourishment, proving that healthier baking doesn’t have to be boring or bland. If you love cakes but want to feel a bit better about what you’re eating, these muffins are just the ticket.
Are these muffins really healthy?
Healthy? I am not quite sure they fit into the bracket of healthy. But what they are is healthier. These muffins are lighter than many traditional recipes because they have only 45g brown sugar and 30g butter. They also use wholemeal spelt flour instead of white flour. Wholemeal flour adds fibre and nutrients, which help keep you fuller for longer and support digestion.
The downside, if you could call it that, is that using less butter and sugar, along with wholegrain flour, means these muffins are a little denser than your average supermarket muffin. That said, none of the flavour is missing, and they make a perfect breakfast treat or mid-morning snack without the guilt. Plus, the fresh strawberries add natural sweetness and moisture.
Why use wholemeal spelt flour in muffins?
Of course, I love spelt flour. I’m dedicated to proving that you can substitute spelt for regular flour in pretty much any recipe. But I don’t use wholemeal spelt flour as often, even though I particularly love it in pastry and bread. Wholemeal has a slightly denser quality that isn’t always what you want in a cake. However, I absolutely loved it in these muffins, with the flavour and texture working beautifully together.
Wholemeal spelt flour is a fantastic alternative to regular white flour. It’s packed with fibre, vitamins, and minerals, making it a more nourishing choice. It also has a lovely nutty flavour that pairs wonderfully with fruit like strawberries. Compared to white flour, wholemeal spelt flour produces a denser, heartier crumb, which means these muffins have a satisfying texture that’s not too light or airy. Perfect if you want something filling.
Tips for baking with wholemeal spelt flour
When baking with wholemeal spelt flour, it’s important to handle the batter gently to avoid over-developing gluten, which can make muffins tough and dense. Stir the dry ingredients in slowly and only until just combined. A few lumps are perfectly fine. Using ripe, juicy fruit helps naturally sweeten the muffins and keeps them moist, which is especially important since wholemeal flour can sometimes dry out baked goods faster than white flour.
If your fruit is very juicy, reduce added liquids slightly or pat fruit dry before adding. To avoid dryness, be careful not to overbake. It’s a good habit to check your muffins with a skewer a few minutes before the timer goes off. I also find it helps to bake the muffins lower down in the oven. This can encourage more even cooking and prevent the tops from browning too quickly while the insides finish baking gently.
Swap out the strawberries
Love strawberries but want to mix things up? Try blueberries, blackberries, raspberries, or chopped cherries. You could even combine different fruits for a burst of flavour in every bite. During early autumn, when apples are in abundance, you could thinly slice one and use that instead.
For extra texture, toss in a handful of chopped nuts or sprinkle some oats on top before baking. A little lemon zest in the batter also adds a fresh zing that complements the berries beautifully. I finish off my muffins with a sprinkle of icing sugar, but you could omit this entirely. Alternatively, drizzle over some honey or maple syrup right before serving.
Making vegan and/or dairy-free muffins
If you want to enjoy these muffins but follow a vegan or dairy-free diet, it’s easy to make a few simple swaps without losing any of the deliciousness. To replace the eggs, try flax or chia eggs. Simply mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water per egg, then let it sit for about 5–10 minutes until it thickens into a gel-like consistency. This works wonderfully as a binding agent in your muffin batter.
For the milk, any plant-based variety will do: almond, oat, soy, or coconut milk all work well and bring their own subtle flavours. Instead of butter, use coconut oil or a neutral vegetable oil like sunflower or light olive oil. Coconut oil adds a lovely richness, especially if you like a hint of coconut flavour, while neutral oils keep things simple. Keep in mind that the texture of your muffins may be slightly different with these swaps. They might be a bit more tender or moist, but they will still turn out deliciously satisfying. Plus, making these muffins vegan or dairy-free means everyone can enjoy them, regardless of dietary needs.
How to store & freeze spelt muffins
You can store your muffins at room temperature in an airtight container for up to three days. However, since spelt baked goods tend to dry out quicker than others, I like to freeze mine as soon as they have cooled down to lock in moisture and freshness. To freeze, wrap each muffin individually in cling film or place them in a freezer-safe container or large ziplock bag.
This way, when the urge strikes, you can easily grab a single portion without having to defrost the whole batch. You can defrost them overnight in the fridge and warm gently in the oven. Or, what I do is pop them straight from the freezer into the microwave for about 30 seconds. A quick and easy treat whenever you fancy one.
Simple feta cheese salad with Marie Rose dressing
Oat flour blueberry pancakes (no gluten or sugar)
Creamy chilli fish and prawn noodles
Maple syrup meringues (just 2 ingredients)
Wholemeal Spelt Strawberry Muffins
Ingredients
- 2 eggs (small)
- 1 tsp vanilla extract
- 115ml (½ cup) milk
- 30g (2 tbs) butter (melted)
- 125g (1 cup) wholemeal spelt flour (see note 1)
- 45g (3 tbsp + 2 tsp) brown sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- 5-6 strawberries (chopped)
- icing/confectioners'/powdered sugar (optional)
Instructions
- Pre-heat the oven to 190°C (375°F) and prepare a muffin tin with cake cases.
- Melt the butter and allow to cool slightly.
- Beat the eggs and vanilla in a bowl and add the milk and cooled butter. Mix well to combine.
- Add the dry ingredients and slowly stir in until just combined.
- Pour the batter into the prepared tin or cases and gently push several strawberry pieces into each muffin.
- Bake for around 18-22 minutes until an inserted skewer comes out clean.
- Leave on a wire rack to cool and then sprinkle with icing sugar (if you like). Enjoy!
Notes
