spouted muffin on white plate

Basic Sprouted Muffins

In case you're wondering if sprouted flour tastes anything like sprouts, think again - these taste just like any other delicious muffin.

Course Breakfast, Brunch, Dessert, Snacks
Servings 1 Dozen
Author Wardee Harmon



  1. Preheat oven to 375 degrees.
  2. In mixing bowl, combine eggs, milk, apple cider vinegar (or Kombucha), and sweetener.
  3. Whisk well.
  4. While whisking, add coconut oil.
  5. Combine flour, salt, spices, and baking powder in a separate bowl and fluff with a fork.
  6. Add to wet ingredients and mix until smooth.
  7. Add add-ins and mix to incorporate.
  8. Fill oiled muffin tin, or paper-lined muffin tin, with the batter to a generous three-quarters full each.
  9. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are gently browned.
  10. Take out of oven and transfer muffins to a cooling rack.
  11. Store in an airtight container when fully cooled.

Recipe Notes

*Here's how to sprout your own flour.


**Spices I like
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg


***Add-ins I like
1/2 cup raisins
1/2 cup chopped crispy nuts (soaked, then dehydrated ala Nourishing Traditions style)
1/2 cup unsweetened shredded coconut
1 cup shredded zucchini, apple, or carrot (additional moisture may require additional cooking time)