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Close up look of breakfast muffins on a plate with nice texture and sunflower seeds topped on it

Breakfast Spelt and Oats Muffins

Breakfast Spelt and Oats Muffins are butterless treats with a hint of lemon, perfect for your morning breakfast or a filling snack for your kid. They are a delicious lunchbox treat or best as a travel snack.
5 from 5 votes
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Course: Appetizer, Breakfast, Sweets
Cuisine: American
Keyword: Breakfast, Muffins, Oats, Spelt Flour
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 Muffins
Author: Renu Agrawal-Dongre


  • 1 Cup - 140 grams Spelt Flour
  • 1 Cup -95 grams Oats (I used porridge oats)
  • 1/2 Cup Milk (Room Temperature)
  • ½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon salt
  • ½ Cup - 110 grams Demerara Sugar/ Dark Brown Sugar (One can use any sugar)
  • ½ Cup chopped nuts (Almonds, Walnuts, Pecans)
  • ¼ Cup Dry Cherries/Raisins (Optional)
  • 3 tbsp + 1 tbsp Sunflower Seeds
  • 2 teaspoon Vanilla Essense
  • 2 Eggs
  • 2 Ripe Avocado
  • Zest of 2 lime or 1 lemon


  • Preheat the oven to 180 Deg C
  • Line the muffin/cupcake tin with muffin cases or grease them.
  • In a large bowl add in the eggs.
  • Beat it until fluffy.
  • Add the sugar and mix until well incorporated.
  • Mash the avocado till it is nice and smooth.
  • Add the mashed avocado to the eggs and mix everything. If you have slight pieces of avocado left, mash it with the help of a fork.
  • Add the milk and give it a quick mix.
  • Next add the lemon/lime zest, vanilla essence and give a quick mix.
  • In another bowl add the dry ingredients i.e spelt flour, oats, baking powder, baking soda, salt, 3 tablespoon sunflower seeds and give a quick mix.
  • One can add the cherries/raisins too now, or later if you want to divide them in half.
  • Now add the dry ingredients slowly in the wet and fold until the mixture is well incorporated.
  • Spoon the batter in the cupcake/muffin cases.
  • If you are adding cherries/raisins in half batter, add the batter in 6 cases and then add cherries and mix.
  • Spoon the remaining batter into the individual cases.
  • Top it up with 1 tablespoon of Sunflower seeds.
  • Bake it in a preheated oven for 20 minutes.
  • Muffins are done when a toothpick inserted comes out clean.



  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • Vegans can use Chia egg or flax egg instead of eggs. The process mentioned above in the recipe.
  • Vegan milk of choice can be used.
  • Avocado can be replaced with butter. Use 1/2 cup melted butter at room temperature.
  • If you are unable to source Spelt flour one can replace it with wheat flour.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu