Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Course
Breakfast
,
Cakes & Cookies
,
Pies & Pastries
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
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!