This post has been sponsored by Anita’s Organic Mill. I received some product in exchange for this post, however, all opinions are my own and I would never promote a product that I wouldn’t use myself! Actually, I have been using Anita’s Flours for years 🙂
Today’s post is inspired by my four-year-old, Scarlett. For whatever reason, when she woke up this morning, she was determined to make muffins! So, at 8 am, we pre-heated the oven, and the three of us got busy making Morning Glory Muffins with Sprouted Spelt Flour!
I really enjoy cooking with my kiddos. By doing so, I’m teaching them a valuable skill while making memories. I may not get on the floor and play with them like Daddy does, but I love getting them involved in the kitchen – that’s our ‘”thing”. Yes, Ruby just sits there like a little lump and chews on toys and spoons, but she’s very curious about everything that’s going on! At four, Scarlett now stirs, cracks eggs, measures out ingredients and licks batter off of mixing spoons. The whole experience is just so stinkin’ cute, really.
You may have heard of our favourite muffins before – they’re pretty popular in the Pinterest world. And if you run a real food household, you probably have all of the ingredients! Muffins just don’t get more moist, healthy and down right delicious then Morning Glory Muffins.
The original Morning Glory muffin was created by Chef Pam McKinstry in 1978. They’ve since been adapted many times to suit all types of tastes and preferences. Using Anita’s Sprouted Spelt Flour is one of the ways that makes our Morning Glory Muffins unique.
Anita’s Sprouted Spelt Flour is my go-to baking flour. It has a mildly sweet and nutty flavor, and provides nutrition without that whole wheat-y taste of whole wheat flour. Anita’s sprouted spelt flour is also more nutritious than whole wheat – like fermentation, sprouting grains neutralizes anti-nutrients (phytic acid and enzyme inhibitors), which allows your body to more easily absorb vitamins and minerals.
Sprouting grains also creates and increases vitamins and enzymes and breaks down the grain so that it’s easier to digest. Spelt flour alone contains less gluten than whole wheat, but because the entire composition of the grain is changed during the sprouting process, some people with gluten-intolerances may find they are able to digest sprouted grains!
Anita’s Organic Mill carries a wide range of organic and ancient grains, dried fruit, legumes and even cookie mixes and hot cereals! Check out all that this family run business has to offer HERE!
Morning Glory Muffins with Sprouted Spelt Flour are an ideal quick breakfast option and make a great addition to any lunch. With school now back on, I recommend having these on-hand!
How to Make Morning Glory Muffins with Sprouted Spelt Flour
2 cups Anita’s Sprouted Spelt Flour (available Online!)
3/4 cup coconut sugar, organic (like this)
1 tbsp baking powder
2 tsp baking soda(aluminum-free, like this one)
2 tsp cinnamon (like this)
1/2 tsp ground ginger
1/2 tsp quality salt (like this)
3/4 cup unsweetened applesauce
1/2 cup organic coconut oil, melted (like this)
1 apple, finely diced (about 3/4 cup)
2 cups grated carrot (about 2 large)
1/2 cup unsweetened coconut flakes
1/2 cup walnuts or pecans, chopped
1/2 cup raisins (or other dried fruit like cranberries or chopped apricots)
1 tbsp vanilla extract (I like this one)
Preheat the oven to 400° (F) and prepare 12 muffin tins. (If using tins, grease with coconut oil or use liners. I use silicone which doesn’t require any preparation)
In a large mixing bowl, combine sprouted spelt flour, coconut sugar, baking powder, baking soda, cinnamon, ground ginger and salt.
Next, add the apple sauce and melted coconut oil and mix well to combine.
Add the remaining ingredients and fold in to the batter.
Divide the batter evenly into the muffin tins.
Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 15 minutes, or until a toothpick comes out clean.
Print the Recipe Below for your Recipe Book!
- 2 cups sprouted spelt flour
- ¾ cup coconut sugar, organic (or brown sugar)
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- ¾ cup unsweetened applesauce
- ½ cup organic coconut oil, melted (like this)
- 1 apple, finely diced (about ¾ cup)
- 2 cups grated carrot (about 2 large)
- ½ cup unsweetened coconut flakes
- ½ cup walnuts, chopped
- ½ cup raisins (or cranberries or chopped apricots)
- 1 tbsp vanilla extract
- Preheat the oven to 400 degrees (F) and prepare 12 muffin tins. (If using tins, grease with coconut oil or use liners. I use silicone which don't require preparation).
- In a large mixing bowl, combine spelt flour, coconut sugar, baking powder, baking soda, cinnamon, ground ginger and salt.
- Next, add the apple sauce and melted coconut oil and mix well to combine.
- Add the remaining ingredients and fold in to the batter.
- Divide the batter evenly into the muffin tins.
- Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees continue baking for 15 minutes, or until a toothpick comes out clean.