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Morning Glory Muffins with Sprouted Spelt Flour Recipe

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3.8 from 8 reviews

These Morning Glory Muffins with Sprouted Spelt Flour are a wholesome, nutrient-packed breakfast or snack option. Made with a blend of sprouted spelt and all-purpose flour, shredded zucchini and carrots, and enriched with raisins, coconut, walnuts, and seeds, these muffins offer a delightful combination of natural sweetness and texture. They are oil-moisturized with coconut oil and sweetened lightly with brown sugar and applesauce, baked to a perfect golden finish. Ideal for those seeking a hearty, fiber-rich, and flavorful baked good.

Ingredients

Dry Ingredients

  • 1-1/2 cup sprouted spelt flour (about 6 oz, or substitute with whole wheat flour)
  • 1/2 cup all-purpose flour
  • 3/4 cup brown sugar (lightly packed)
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup coconut oil (melted)
  • 3/4 cup apple sauce
  • 1 tbsp vanilla extract

Vegetables and Fruits

  • 1 cup shredded zucchini (about 1 small zucchini)
  • 2 cups shredded carrot (about 2 large carrots)
  • 1/2 cup raisins

Nuts, Seeds, and Extras

  • 1/2 cup unsweetened medium shredded coconut
  • 1/2 cup walnuts
  • 1/4 cup pumpkin seeds (pepitas)
  • 2 tbsp sesame seeds
  • 2 tbsp millet (optional)
  • Millet and sesame seeds for topping

Instructions

  1. Prepare the muffin tin and preheat oven: Line a 12-cup muffin tin with paper liners or spray it with non-stick cooking spray to prevent sticking. Preheat your oven to 350°F (175°C) so it's ready for baking once the batter is prepared.
  2. Mix dry ingredients: In a large bowl, whisk together the sprouted spelt flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ground ginger, and salt until thoroughly combined. This creates a well-blended dry base for the muffins.
  3. Add wet ingredients and vegetables: To the dry mixture, add melted coconut oil, apple sauce, shredded zucchini, shredded carrot, and vanilla extract. Whisk gently until all ingredients are fully incorporated into a smooth batter, ensuring an even distribution of moisture and flavors.
  4. Fold in nuts, seeds, and dried fruit: Carefully fold in the raisins, shredded coconut, walnuts, pumpkin seeds, sesame seeds, and optional millet with a spatula. This step adds texture and nutrient-rich components without overmixing the batter, which could toughen the muffins.
  5. Fill muffin cups and add topping: Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle additional sesame seeds and millet on top of each muffin for a nice crunchy finish and appealing presentation.
  6. Bake the muffins: Place the muffin tin in the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean. This ensures the muffins are fully cooked and moist.
  7. Cool and serve: Allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm. These muffins are delicious served warm with vegan butter for added richness.

Notes

  • Substitute sprouted spelt flour with whole wheat flour if unavailable.
  • Ensure shredded zucchini and carrots are not overly watery to prevent soggy muffins.
  • For a nuttier flavor, toast the walnuts and seeds lightly before adding.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • These muffins are naturally dairy-free and can be made vegan by using vegan butter for serving.

Find it online: https://miracooking.com/morning-glory-muffins-with-sprouted-spelt-flour-recipe/