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To Your Health Sprouted Flour Co.

Sprouted Flour Muffins

Sprouted Flour Muffins
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(Makes 2-2 1/2 dozen muffins)
Sprouted Flour Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
(Makes 2-2 1/2 dozen muffins)
Ingredients
  • 4 organic or free-range eggs, lightly beaten
  • 2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
  • 2 tsp aluminum-free baking soda
  • 1 cup cold-pressed extra virgin olive oil
  • 2 cups organic whole buttermilk
  • 2 cups organic sprouted flour
Preferred variation ingredients (see below)
  • 2 cups organic sprouted flour
  • 3 cups organic oat bran
  • 2 cups organic wheat bran
  • 1 cup organic flax meal
  • 2 tbsp aluminum-free baking powder
  • 1 tsp sea salt
Servings:
Units:
Instructions
  1. Place eggs in large bowl and lightly beat.
  2. Add sucanat and baking soda and mix well.
  3. Add olive oil and mix well.
  4. Add buttermilk and variation ingredients. Mix well.
  5. Add remaining ingredients and blend well.
  6. Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great).
  7. Bake at 350 approximately 40 minutes or until toothpick comes out clean.
Recipe Notes

NOTE: In a convection oven, bake at 300 degrees
for about 27-30 minutes.

Our favorite variations:

Orange Cranberry – 4 organic oranges
(not navel) pureed in food processor, peel and all; 2 cups organic sweetened
cranberries.

Marathon – 4 large or 5 small bananas
mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts.

Sunshine – 1 15 oz. can organic crushed
pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic
ginger.

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