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To Your Health Sprouted Flour Co.

Sprouted Wheat Breakfast Muffins

Sprouted Wheat Breakfast Muffins
Votes: 17
Rating: 3.29
You:
Rate this recipe!
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Servings
9 muffins
Servings
9 muffins
Sprouted Wheat Breakfast Muffins
Votes: 17
Rating: 3.29
You:
Rate this recipe!
Print Recipe
Servings
9 muffins
Servings
9 muffins
Ingredients
In a large bowl mix dry ingredients together:
  • 1 1/2 cups TYH Sprouted Red or White Wheat Flour
  • 1/2 cup organic sugar or maple sugar
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup organic raisins
  • 1 teaspoon cinnamon
In a medium bowl blend wet ingredients together:
  • 3/4 cup organic canned coconut milk
  • 1/2 cup filtered water
  • 1 teaspoon vanilla
  • 1/3 cup coconut oil, melted
  • 1 egg, lightly beaten
Servings: muffins
Units:
Instructions
  1. Preheat oven to 400 degrees and grease muffin tin with coconut oil or use muffin liners.
  2. In a large bowl, mix the dry ingredients. In a medium bowl mix together the wet ingredients.
  3. Stir the wet ingredients into the dry ingredients by hand just until blended, and then spoon into the muffin tin.
  4. Bake in a 400 degree oven for 20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes on a wire rack then remove muffins from tin and let cool completely.
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