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 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 12muffins
Calories 284kcal
Author Megan
Cost $5
Equipment
muffin pan
bowl
oven
Ingredients
1 ½cupsnut flourmeasured from 2 ½ cups blended, sprouted nuts (use any nut, such as hazelnuts, Brazil nuts, pecans)
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.