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Cornmeal & Loganberry Muffins {Vegan}

Servings 10 muffins
Author Izy


  • 2 tbsp ground flaxseed , (see note)
  • 1/2 cup (125 ml) almond milk
  • 1 1/2 cups (150 g) sprouted spelt flour or whole spelt flour
  • 1 tbsp baking powder
  • 1/3 cup (55 g) cornmeal (see note)
  • 1/2 cup (55 g) ground almonds/almond flour
  • zest of 1 orange
  • 1/2 cup (125 ml) fresh orange juice
  • 1/3 cup (80 ml) melted unrefined coconut oil or olive oil
  • 1/3 cup (80 ml) maple syrup
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 2 cups (280 g) loganberries or blackberries (frozen berries are better)


  • Preheat oven to 350 F (180 C). Line a standard muffin tin with 10 muffin cases and set aside.
  • Whisk together the ground flaxseed with the almond milk in a medium bowl and leave to thicken for 10 minutes.
  • Sift the spelt flour and baking powder into a medium bowl. Add the cornmeal and ground almonds and whisk to combine.
  • Add the orange zest, orange juice, coconut oil, maple syrup, vanilla and salt to the flaxseed mixture. Whisk to combine then add the dry ingredients and stir until just mixed. Add in the berries and stir them in briefly.
  • Spoon the mixture into the muffin cases, filling all the way to the top, and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and allow the muffins to sit for 5 minutes before serving or transferring to a wire rack to cool.
  • Leftovers can be stored in an airtight container for up to 3 days.