Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Congratulations to our September 2018 Recipe Contest Winner @theflourishednourished.
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:
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Instructions
- Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
- Fold in blueberries.
- Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
- To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
- Bake at 325 degrees for 20-22 minutes, and enjoy!
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Sprouted Black Bean Salsa
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:
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Instructions
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time
- In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
- Add olive oil, red wine vinegar, and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stir to combine.
- Cover and chill for 30 minutes or overnight prior to serving to allow flavors to blend.
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