Nutella Cinnamon Muffins made with agave and sprouted spelt flour are less indulgent and every bit delicious. These are quick to make and adults and kids alike will ask for be licking their lips. The spelt flour adds protein and other nutrients.
1 C. butter, softened
2/3 C. sugar
1/4 C. agave nectar (in the raw)
1 T. vanilla
1 C. flour
1 1/2 C. sprouted spelt flour
1 1/2 t. cinnamon
1/4 t. salt
1 1/2 t. baking powder
1/2 C. cashew milk
6 T. nutella
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter and sugar together. Add agave and combine. Then add eggs one at a time until well combined. Beat in vanilla.
In a separate bowl, combine both flours, cinnamon, salt, and baking powder. Add to butter mixture in thirds being careful not to over mix. Add in cashew milk and beat briefly until incorporated.
Place in lined muffin tins, filling two-thirds of the way. Place about 1 teaspoon in the center of each. Using a knife, gently swirl the nutella in a circular motion leaving the the swirls relatively thick.
Place in oven and bake for about 20 minutes. Let cool.
Makes about 18 muffins