Serving Size: Makes 10-12 Muffins


  • 2 cups spelt flour (you can substitute gluten free, all purpose flour if you don’t consume gluten)
  • 1 tablespoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1/3 cup coconut sugar
  • 1 ¼ cups almond milk
  • 2 teaspoons apple cider vinegar
  • ¼ cup melted coconut oil
  • ½ cup applesauce
  • 1 heaping cup berries, tossed in 2 tablespoons additional GF all purpose flour
  • 6 tablespoons shelled hemp seeds


  1. 1. Preheat oven to 375 degrees Fahrenheit.
  2. 2. Whisk together the flour, baking soda, cinnamon, salt, and sugar in a large mixing bowl.
  3. 3. Whisk together the almond milk and vinegar till frothy. Stir in the coconut oil and applesauce. Mix this wet mixture into the dry ingredients till everything is combined, but still a bit clumpy and not overly smooth.
  4. 4. Fold in the berries and top each muffin with a half tablespoon of hemp seeds. Spoon mixture into 10-12 muffin tins and bake for 15-20 minutes, or until golden brown on top.