Home › Recipes › Vegetarian Spekulatius (speculoos) muffins with yoghurt and almondsVegetarian Spekulatius (speculoos) muffins with yoghurt and almonds Vegetarian Spekulatius muffins made with spelt flour, ground almonds, yoghurt and pear, with speculoos spice and flaked almonds. A Christmas breakfast, 201 kcal per muffin.
At a glance Serves 12 Prep time: 15 min Cooking time: 22 min Total time: 37 min Calories: 201 kcal per serving Protein: 6 g Fat: 10 g Carbs: 23 g Ingredients 200g spelt flour 80g ground almonds 200g yoghurt 2 eggs 80g coconut sugar 60g butter 1 pear 20g flaked almonds 2 tsp speculoos spice 2 tsp baking powder Method You’ll need: oven · muffin tin · chopping board · knife
Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with 12 paper cases. Melt the butter and whisk it with the eggs, yoghurt and coconut sugar. Mix the spelt flour, ground almonds, speculoos spice and baking powder and briefly stir into the egg mixture. Finely dice the pear and fold it in. Divide the batter between the cases and sprinkle the flaked almonds on top. Bake the muffins for 20 to 22 minutes, until a wooden skewer comes out clean. Leave them to cool in the tin for 10 minutes. Good to know Speculoos spice is too good to save just for cookies. In these muffins it teams up with juicy pieces of pear – ideal for a breakfast in Advent.
Swaps Pear → apple. Yoghurt → skyr (more protein). Speculoos spice → cinnamon, cardamom and cloves. Butter → coconut oil.
Cooking tips Only stir in the dry ingredients until no more flour is visible, so the muffins stay light.
Storage Keeps for 3 days well sealed, or 2 months in the freezer.
Allergens Contains gluten (spelt), milk, egg and almonds; suitable for children.
Frequently asked questions Can you freeze Spekulatius muffins? Keeps for 3 days well sealed, or 2 months in the freezer.
