Organic Spelt Muffins with Cheese Chives & Onions (Vegetarian)

Hello everyone and welcome,

Are you in need of something new for breakfast?

I have something that may just do the trick. It’s quick, easy and delicious. These muffins are savory with a hint of sweet. They are the perfect quick, grab, and go breakfast option.

These muffins were a huge hit which means it’s time to share!


2 Cups of organic spelt flour

1 Cup organic applesauce

1/2  organic cheese ( I used 1/4 C sharp & 1/4 C mozzarella)

1/2 Cup grapeseed oil or avocado oil

1/4 Cup organic brown sugar (DIY here)

1/4 Cup organic chives

1/4 Cup organic onions

1  1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon pink Himalayan salt


  1. Pre-heat oven to 320°F and line a muffin tin with liners.
  2. In a large bowl add applesauce, oil, and brown sugar. Mix to combine.
  3. Add flour, baking soda, baking powder, salt, and mix everything together.
  4. Fold in chives, onions, and cheese. Using an ice cream scoop, scoop batter into your lined muffin tin.
  5. Bake for 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

This recipe yields 15 muffins.

We really enjoy how light these muffins are coupled with the fact that they have a mild savory and sweet flavor. You can use different types of cheeses and herbs to make the recipe your own.

I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,



Vegan Carrot Cake

Hello everyone and welcome,

I decided to try my hand at making my favorite dessert Carrot Cake. I tried my hand at Carrot Cake a few years ago……it did not go well. In fact, after it baked, cooled and was taste tested it went right into the garbage.  So, today I set out to redeem myself. I can’t have my daughter’s teasing me about my 1st Carrot Cake fail forever….LOL.

Since I am trying to cut back on traditional wheat and use more ancient grains like Spelt I thought I would try using it in Carrot cake. I love how light this flour is. It’s still wheat….just a different type.

Spelt has not been manipulated to meet manufacturing needs. Spelt is one of the oldest cultivated grains tracing is roots more than 6,000 years back to ancient Mesopotamia. Spelt has kept many of its original characteristics which provide an impressive nutritional profile, along with ease of digestibility leading to anti-inflammatory qualities. For more information check out the source I referenced here.

This recipe is very versatile. You can make a cake, loaf or muffins. Top with icing, powdered sugar, streusel topping, or no topping at all. Having options is a great thing!

Alright…..let’s dive right into the recipe.

2 C organic Spelt Flour or AP

2  1/2 C organic shredded carrots

1 C organic unsweetened applesauce

1  1/4 C organic cane sugar

1/2 C avocado oil ( or oil of choice)

1/2 C organic raisin

1  1/2 tsp baking powder

1 tsp baking soda

2 tsp organic cinnamon powder

1 tsp organic nutmeg

1/2 tsp organic ground clove

1/2 tsp organic ground ginger

1/4 tsp Pink Himalayan salt

2 tsp organic vanilla extract

Streusel Topping (optional)

1/ 4 C organic spelt flour ( or AP)

1/3 C organic brown sugar (DIY HERE)

1/4 tsp organic nutmeg

1/2 tsp organic cinnamon

3 tsp organic vegetable shortening

Combine everything together to get at nice crumbled streusel topping.


  1. Preheat oven to 350F and lightly grease a 9-inch cake, loaf or muffin pan.
  2. Mix together the (dry ingredients) flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and ginger.
  3. In a separate bowl mix together (wet ingredients) applesauce, sugar and vanilla extract.
  4. Add in the wet ingredients to the dry and mix until just combined. Fold in the carrots and raisins.
  5. Sprinkle your streusel topping across the top Bake 9-inch cake 35-45 minutes, loaf pan 1hr-1hr 15 minutes, and muffins 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it rest for about 10 minutes before removing the from the pan.


Oh and yes…..I did redeem myself. Now my daughters can leave their jokes in the past, this recipe was truly a winner.

I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,


Have It Your Way Banana Muffins

Hello everyone,

It’s Tasty Tuesday!!!


One struggle that I have with cooking or baking is catering to everyone’s palate…..”Especially My Children.” One likes chocolate one doesn’t. One like peanut butter one doesn’t. I could go on and on…lol. So, I decided to makes something that everyone would enjoy. That would please everyone’s individual palate. This Banana Muffin recipe is all about, having thing’s just the way you like it, without the stress of doing so.

Let’s dive right in and get started


3  organic bananas, mashed
1/4 C of organic vegetable shortening melted
1/4 C  organic apple sauce
1 Tbs vanilla
1/2 C  organic brown sugar (DIY recipe here)
1/2 C  organic cane sugar
2 C flour
1/4 teaspoon salt
1/4  teaspoon baking soda
Toppings of your choice (optional)


Preheat oven to 350. In a food processor add bananas and apple sauce. Pulse for 1 minute (your batter will be nice and smooth.) * This can be done by hand or with a mixer.

Next add vanilla, salt, sugar and melted shortening, pulse for 30 seconds. Add 1 Cup of flour and baking soda and pulse for 30 seconds. Add the last cup of flour and pulse for 30 seconds. Do not over-mix.

Spray a muffin pan or use liners and fill each muffin cup 3/4 full (nearly full).  Sprinkle on toppings of choice. Bake for 20 minutes. Makes 12 standard size, 18 medium size and 24 mini size.



Enjoy & Thank you for stopping by I truly appreciate it!!!

Until Next Time,

Sewloveable 🙂