There’s a couple of different coffee shops near where we live, a Costa that serves shitty coffee and the Muffin Break that actually serves coffee that doesn’t taste like ass. Naturally we therefore visit the Muffin Break fairly often when I need a major coffee hit, the fact that they do large flat whites makes me love them even more. However there is a downside, the temptation of all those muffins!

I do like a good muffin, but they don’t tend to be something on my treat smart list whereby I’d happily indulge in one, as there are better treats as far as I’m concerned (Muffin Breaks Peppermint Slice is another matter though!) However, a healthy muffin makes a perfectly delicious breakfast, as well as a handy toddler friendly snack and that’s why I decided to make these babies.

If you’re looking for a plump muffin packed with juicy berries then this recipe is for you!

I pretty much always use wholemeal or spelt flour in my muffins as that kind of flour suits them well, but this time I decided to try out Rude Health’s Sprouted Spelt Flour. So what’s the big deal with sprouted flour? Well here’s a bit of blurb from the Rude Health site to explain:

‘We sprout the spelt grain so it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. Spelt keeps its most nutritious parts in the kernel, so they’re not removed during milling. So you get a flour that’s high in protein, light to bake and full of flavour.’

I have to say I was super impressed with this flour! The health benefits aside, I found it made a much lighter and fluffier muffin than those times I’ve made them with regular wholemeal or spelt flour. 

You will find that the batter is quite thick, but don’t be alarmed as you do get a nice rise. I actually made a few muffins in smaller cases and then a couple in those large muffin cases and they actually seemed to do better in those so feel free to make ’em big!

Sprouted Wholemeal Berry Muffins

2016-08-03 16:07:36

Yields 9

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Ingredients

1. 2 cups / 200g sprouted spelt flour (regular spelt or wholemeal flour is fine too)
2. 3 tsp baking powder
3. 2 tsp cinnamon
4. 1 medium mashed banana
5. 3 tablespoons light olive oil
6. 4 tablespoons honey
7. 1 egg
8. 1/4 cup / 125ml almond milk + 60mls / 1/4 cup spare
9. 1/4 cup / 60 plain low fat natural yoghurt
10. Handful frozen berries

Instructions

1. Pre heat the oven to 180c or 160c fan assisted and prepare a muffin pan
2. Combine the flour, baking powder and cinnamon together in a large bowl.
3. Mash the banana and combine with the oil, egg, honey, milk and yoghurt.
4. Gently fold the wet ingredients into the dry until just incorporated. Gently mix in the berries.
5. Divide between muffin cups filling 2/3rd full.
6. Bake for 20-25 minutes or until the muffins are risen and golden and a toothpick inserted into the middle comes out clean.

Notes

1. Muffins will keep in an air tight container for 3 days at room temp, 5 days in the fridge or can be frozen.

By Laura Agar Wilson

Adapted from Kayla Itsines Rasberry Muffins

Adapted from Kayla Itsines Rasberry Muffins

Wholeheartedly Laura https://wholeheartedlylaura.com/

If you enjoyed this recipe you might also like my Banana Buckwheat Muffins, Nutella Muffins and Chai Pumpkin Muffins!

Have you tried baking with wholemeal spelt flour before? How were the results? What do you like in your muffins?

*Rude Health provided the flour to me for free with no obligation to post about it