Cranberry-Walnut Spelt Muffins

Wanting to get away from using genetically-modified wheat flour? Try these delicious spelt muffins! Spelt is easily found at most stores. I buy an organic whenever possible.

NOTE: You can sub a mixture of whole wheat flour and whole wheat pastry flour (half and half) if you desire.  Also, if you do not have stevia powder or erythritol, you could add a bit more coconut sugar or maple syrup to kick up the sweetness.

2 cups organic spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 T. chia seeds
2/3 cup coconut sugar
1/2 t. stevia powder or erythritol
1 T flaxseed meal mixed in 3 T warm water, set aside
1/2 t. vanilla
3/4 cup non-dairy milk
3/4 cup unsweetened applesauce
1/3 cup chopped organic dried cranberries
1/3 cup chopped walnuts

Preheat the oven to 400 degrees. Whisk the first 7 ingredients together, and then add all the wet ones (except the cranberries and walnuts). Mix just until moistened. Fold in the cranberries and walnuts, and then fill muffin cups to the top of the baking cups.
NOTE: I use silicone baking cups placed inside my muffin tin.
Bake 20-25 minutes.