Sprouted Wheat Breakfast Muffins
In a large bowl mix dry ingredients together:
  • 1 1/2cups TYH Sprouted Red or White Wheat Flour
  • 1/2cup organic sugar or maple sugar
  • 1tablespoon aluminum-free baking powder
  • 1/2teaspoon sea salt
  • 3/4cup organic raisins
  • 1teaspoon cinnamon
In a medium bowl blend wet ingredients together:
  • 3/4cup organic canned coconut milk
  • 1/2cup filtered water
  • 1teaspoon vanilla
  • 1/3cup coconut oil, melted
  • 1 egg, lightly beaten
  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.