Sprouted Lemon Blueberry Muffins with Sprouted Crumb Topping
Sprouted Lemon Blueberry Muffins
  • 2 1/2cups cooked and cooled TYH Sprouted Black Beans
  • 1teaspoon aluminum-free baking soda
  • 1teaspoon aluminum-free baking powder
  • 1/3cup organic sugar
  • 1/4cup melted, then cooled coconut oil
  • 1 1/4cup organic applesauce
  • 3 organic or pasteurized eggs
  • 1 1/4 cup milk or nut milk
  • 1teaspoon vanilla extract
  • 1 1/4 cup organic blueberries
  • 1tablespoon organic lemon zest
Sprouted Crumb Topping
  • 1 1/4cups sprouted rolled oats
  • 1/2cup organic sugar
  • 1 teaspoon organic Ceylon cinnamon
  • pinch of pink Himalayan sea salt
  • 3tablespoons roughly chopped butter
  1. Mix all dry ingredients in a medium bowl for the muffins, then add in wet ingredients and mix with a whisk.
  2. Fold in blueberries.
  3. Grease muffin tins with coconut oil or use liners. Fill 3/4 full or fill them up if preferred.
  4. To make sprouted crumb topping, mix all ingredients roughly with a fork so butter makes it clumpy. Sprinkle or pour on top.
  5. Bake at 325 degrees for 20-22 minutes, and enjoy!