Basic Sprouted Muffins

I’m on a mission, can you tell? … I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Yesterday, I shared the basic soaked muffin recipe, which we are all enjoying very, very much. Today, I’m sharing the basic recipe for sprouted flour muffins. Truthfully, it is much like the basic soaked muffin recipe, except the order is a bit different due to eliminating the soaking step. Also, this doesn’t call for rolled oats, nor quite as much salt.

Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. If left alone, the phytic acid would block mineral absorption.

This leads to the second benefit: if using sprouted flour, you don’t have to soak overnight because the phytic acid is already neutralized. These are a make and bake muffin.

Third, sprouting grains increases the nutrition of the grain. For example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof.

And finally, sprouted grains digest like vegetables – which is really exciting if you’re trying to watch your carbs!

In case you’re wondering if sprouted flour tastes anything like sprouts, think again – these taste just like any other delicious muffin.

See all basic recipes.

Makes 1 dozen muffins

• 2 tablespoons raw apple cider vinegar or Kombucha
• 1 cup raw milk
• 2 local, pastured eggs
• 1/2 cup evaporated cane juice or Sucanat or other solid natural sweetener (powder in food processor if coarse)
• 1 teaspoon vanilla
• 1/2 cup virgin, unrefined coconut oil (melted if solid at room temperature)
• 2-1/4 cups sprouted spelt flour – here’s how to do it yourself
• 3/4 teaspoon sea salt
• 2 teaspoons aluminum-free baking powder

Spices of your choice: (I like…)

• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg

Add-ins of your choice: (I like…)

• 1/2 cup raisins
• 1/2 cup chopped crispy nuts (soaked, then dehydrated ala Nourishing Traditions style)
• 1/2 cup unsweetened shredded coconut
• 1 cup shredded zucchini, apple, or carrot (additional moisture may require additional cooking time)

Preheat oven to 375 degrees.

In mixing bowl, combine eggs, milk, apple cider vinegar (or Kombucha), and sweetener. Whisk well. While whisking, add coconut oil.

Combine flour, salt, spices, and baking powder in a separate bowl and fluff with a fork. Add to wet ingredients and mix until smooth.

Add add-ins and mix to incorporate.

Fill oiled muffin tin, or paper-lined muffin tin, with the batter to a generous three-quarters full each.

Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are gently browned.

Take out of oven and transfer muffins to a cooling rack. Store in an airtight container when fully cooled.

The Gallery of Thanksgiving Sides is coming up on Thursday, November 19 – think about what Thanksgiving side dish you’d like to contribute!

This post is part of Pennywise Platter Thursday at The Nourishing Gourmet.