Sprouted Blueberry Muffins (with "activated" nut flour)

Sprouted Blueberry Muffins are unique because the nut flour is homemade — using soaked and dehydated nuts for better digestion. Perfect for GAPS, Paleo and whole food diets.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword blueberry, gaps diet, muffins, sprouted

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 284kcal

Author Megan

Cost $5

Equipment

muffin pan
bowl
oven

Ingredients

1 ½ cups nut flour measured from 2 ½ cups blended, sprouted nuts (use any nut, such as hazelnuts, Brazil nuts, pecans)
½ cup flax seed meal
2 Tablespoons coconut flour
½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon baking soda (not GAPS-friendly, optional)
1/8 teaspoon powdered stevia (if NuNaturals brand; use other brands "to taste" as they vary in strength)
1/3 cup dates , packed
½ cup coconut oil
½ cup sprouted nut or seed butter ("activated" and puréed nuts), homemade or storebought
½ cup apple finely chopped fresh, or applesauce
3 eggs pastured preferred
1 cup blueberries
½ cup optional sprouted walnuts

Instructions

Preheat oven to 325 degrees Fahrenheit. Line muffin pan with liners.
In a medium size bowl, assemble and whisk together the following dry ingredients: nut meal, flax, coconut flour, sea salt, cinnamon, baking soda and stevia.
Assemble and blend together, in a large bowl or food processor, the following wet ingredients: dates, coconut oil, sprouted nut butter, apples and eggs.
Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the following: blueberries and sprouted walnuts.
Drop the batter into lined muffin pan. Bake until muffins are puffed, browned on top, and a toothpick inserted in the center of one comes out clean, about 20 to 25 minutes.

Notes

Find directions for how to sprout your nuts or seeds HERE.

Nutrition