Morning Glory Muffins with Sprouted Spelt Flour
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 preheated the oven, and the three of us got busy making Morning Glory Muffins with Sprouted Spelt Flour! I really enjoy cooking with my kiddos.
Muffins don't get more moist, healthy and downright delicious than 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 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 flavour and provides nutrition without that whole wheat taste of whole wheat flour. Anita's sprouted spelt flour is also more nutritious than whole wheat - like fermentation, sprouting grains neutralize anti-nutrients (phytic acid and enzyme inhibitors), allowing your body to absorb vitamins and minerals more efficiently.
Sprouting grains also create and increase vitamins and enzymes and break down the grain so that it’s easier to digest. Spelt flour alone contains less gluten than whole wheat. Still, because the entire composition of the grain is changed during the sprouting process, some people with gluten intolerances may find they can digest sprouted grains!
Anita's Organic Mill carries a wide range of organic and ancient grains, dried fruit, legumes, 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!
Morning Glory Muffins with Sprouted Spelt Four Recipe
Ingredients
2 cups sprouted spelt flour
3/4 cup coconut sugar, organic (or brown sugar)
1 tbsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
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 two large)
1/2 cup unsweetened coconut flakes
1/2 cup walnuts, chopped
1/2 cup raisins (or cranberries or chopped apricots)
1 tbsp vanilla extract
Instructions
Preheat the oven to 400 degrees (F) and prepare 12 muffin tins. (If using containers, grease with coconut oil or use liners. I use silicone, which doesn'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 into 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.
Ruby and Scarlett making Morning Glory Muffins
Morning Glory Muffins with Sprouted Spelt Flour