Healthy, light weight and delicious muffins made with sprouted spelt flour and wheat germ, plus lots of other good stuff. Here are the ingredients and steps for making.
1.5 cups (375 ml) sprouted spelt flour
1.5 cups (375 ml) old-fashioned rolled oats
1.5 cups (375 ml) wheat germ
1/2 cup (125 ml) ground flax seed
1 cup (250 ml) pecans, chopped
1.5 tbsp (45 ml) baking soda
2 tsp (10 ml) sea salt
1.5 tbsp (45 ml) cinnamon
3 bananas, mashed (well aged or frozen)
1 cup (250 ml) zucchini or apple, grated
3/4 cup (180 ml) olive oil
1 cup (250 ml) brown sugar
1 tsp (5 ml) green stevia
1/2 tbsp (7.5 ml) vanilla
1 cup (250 ml) yogurt, plain or sour cream
2 cups (500 ml) rhubarb, diced and/or blueberries
How to Make Rhubarb Zucchini Muffins With Spelt & Wheat Germ
- Mix dry ingredients in a large bowl.
- Mix wet ingredients*, except for rhubarb and/or blueberries, in a separate bowl. (Brown sugar and stevia are mixed with the wet ingredients, so that the brown sugar isn’t lumpy and the stevia sweetness works its way through the liquid before being added to the dry ingredients.)
- Combine dry and wet ingredients together. Fold fruit chunks (rhubarb and/or blueberries) into mixture.
- Spoon mixture into greased muffin pan or parchment lined muffin pan.
- Bake for 30 minutes at 350 degrees Fahrenheit. (I use a convection oven setting.)
- Remove from oven when done. Let sit for 5 minutes, remove from plans and place on cooling rack.
- Once muffins are cooled, I like to freeze any that won’t be eaten within 24 hours, to keep them as fresh as possible.
*Brown sugar and stevia are mixed with the wet ingredients, so that the brown sugar isn’t lumpy and the stevia sweetness works its way through the liquid before being added to the dry ingredients.
- As with most recipes, you can make substitutions. Try different fresh, frozen or dried fruit. Grated carrots instead of zucchini or apple. Walnuts or another nut in place of pecans, etc. The options are limited only by your imagination and spirit of adventure.
- A sweet tart glaze of sugar and lemon is a nice touch, basted over the top of muffins as soon as they come out of the oven.
This recipe makes roughly 36 muffins.