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To Your Health Sprouted Flour Co.

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping

Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.

Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 8
Rating: 3.25
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Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Votes: 8
Rating: 3.25
You:
Rate this recipe!
Print Recipe
Ingredients
Sprouted Lemon Blueberry Muffins
  • 2 1/2 cups cooked and cooled TYH Sprouted Black Beans
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/3 cup organic sugar
  • 1/4 cup melted, then cooled coconut oil
  • 1 1/4 cup organic applesauce
  • 3 organic or pasteurized eggs
  • 1 1/4 cup milk or nut milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup organic blueberries
  • 1 tablespoon organic lemon zest
Sprouted Crumb Topping
  • 1 1/4 cups sprouted rolled oats
  • 1/2 cup organic sugar
  • 1 teaspoon organic Ceylon cinnamon
  • pinch of pink Himalayan sea salt
  • 3 tablespoons roughly chopped butter
Servings:
Units:
Instructions
  1. Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
  2. Fold in blueberries.
  3. Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
  4. To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
  5. Bake at 325 degrees for 20-22 minutes, and enjoy!
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Sprouted Black Bean Salsa

Sprouted Black Bean Salsa
Votes: 0
Rating: 0
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Sprouted Black Bean Salsa
Votes: 0
Rating: 0
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Ingredients
  • 1 Cups cooked and cooled TYH Sprouted Black Beans
  • 1 Can organic corn, drained
  • 1 medium tomato, diced
  • 1 green bell pepper, diced
  • 1/2 Cup red onion, diced
  • 1 clove garlic, minced
  • 2 Tbsp fresh cilantro, chopped
  • 1/4 Cup olive oil
  • 1/4 Cup red wine vinegar
  • 2 Tbsp fresh lime juice
  • Salt and freshly ground black pepper
Servings:
Units:
Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time
  2. In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
  3. Add olive oil, red wine vinegar, and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Stir to combine.
  5. Cover and chill for 30 minutes or overnight prior to serving to allow flavors to blend.
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