Sprouted Flour Muffins
(Makes 2-2 1/2 dozen muffins)
  • 4 organic or free-range eggs, lightly beaten
  • 2cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
  • 2tsp aluminum-free baking soda
  • 1cup cold-pressed extra virgin olive oil
  • 2cups organic whole buttermilk
  • 2cups organic sprouted flour
Preferred variation ingredients (see below)
  • 2cups organic sprouted flour
  • 3cups organic oat bran
  • 2cups organic wheat bran
  • 1cup organic flax meal
  • 2tbsp aluminum-free baking powder
  • 1tsp sea salt
  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

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