Carrot Poppy Seed Muffins
  • 1 1/2cups sprouted flour (your choice)
  • 3/4cup coconut sap sugar (can reduce to 1/2 cup)
  • 1tablespoon poppy seeds
  • 1 1/4teaspoon aluminum-free baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon sea salt
  • 2 large pastured or organic eggs, lightly beaten
  • 5tablespoons olive oil (or 3 1/2 tablespoons coconut oil)
  • 1tablespoon firmly packed orange zest
  • 2cups shredded organic carrots
  • 3/4cup whole organic buttermilk or kefir
  1. Preheat oven to 375°.
  2. In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
  3. Stir in eggs, olive or coconut oil, and orange zest.
  4. Fold in shredded carrots and buttermilk.
  5. If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
  6. Place paper liners in a 12-cup muffin pan.
  7. Spoon batter into cups, filling two-thirds full.
  8. Bake for 20-23 minutes or until golden brown. Cool slightly.
  9. Great with butter or cream cheese.