Sprouted Cranberry Almond Muffins

by Ally- Life as I know it, 5:00 AM
Sprouted grains are fairly new to me but are quickly becoming a staple in our home. Ezekiel bread is all we eat now and I recently bought a bag of Organic Sprouted Wheat Flour to bake with. To sprout a grain, the grain begins to turn into a plant and the body recognizes it as a vegetable. So one of the pluses to eating sprouted grains is your body digests it like a vegetable not starch. The sprout is then drilled and milled into flour. 

Sprouting increases antioxidants, Vitamin C and B, and carotene which help in the absorption calcium, magnesium, iron, copper, and zinc during digestion. The glycemic response is reduced and satiety is increased which helps with the management of weight and type 2 diabetes.

I really like the taste of sprouted grains. They have more of a nutty natural flavor. To me it's what I imagine real bread should taste like. I like that I'm basically eating clean, with nothing processed or unnatural in the bread or the flour. I find that I feel full quicker and stay full longer. I've also noticed a reduction in weight around my midsection and I'm not as bloated as I used to be. 

I made a batch of Cranberry Almond Muffins with my Sprouted Grain Flour the other night and they were delicious. You could definitely tell a difference between using enriched white flour versus sprouted grain flour. It gives it more of an earthy taste that I really enjoyed. These are yummy for breakfast and great as a snack too! 

Sprouted Cranberry Almond Muffins


1 3/4 cups Organic Sprouted Wheat Flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick melted, unsalted butter
1 cup almond milk
3/4 cup sugar
2 eggs
1 cup dried cranberries, chopped
1 cup chopped slivered almonds


Preheat oven to 350 degrees. Line muffin tins or spray with non stick spray. Sift flour, baking powder, baking soda and salt together and set aside. In a bowl, mix melted butter, milk, sugar and eggs together. Add flour blend in three stages and whisk well after each addition. Fold in cranberries and almonds. Pour batter into muffin tins. Bake for 18-20 minutes or until inserted toothpick comes out clean. Let muffins sit in muffin tin for 15 minutes or until completely cool.

*I'm guest posting over at Recent Somethings while Shelby is away on vaca! Sharing ways to have fun on vacation without gaining major lbs!*

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  1. YUM! These sound amazing!

    <3, Pamela

  2. YUM!! i love my baked goods, these look delicious! xo jillian - cornflake dreams

  3. Yum!!!! I love white flour replacements!!! Will have to make these ASAP!

  4. Yum!! I need to try these and the Ezekiel bread

  5. yummmm. they sound delish! i cant bake though, so.... you can send some to me if you like, lol

  6. what a neat way to make the muffins! where did you buy this sprouted grain flour?? i must find.

    A @ as the wine cork turns

  7. Gal, you're becoming so knowledgable in the health food department! I'm so proud and impressed :) Those look and sound delicious.

  8. I've never heard of this before but I'm always up for trying new alternatives to white flour! Especially if it makes things taste better!

  9. UMMM these look delicious!! Thanks so much for sharing!!

  10. So informative! And they look so good too!


  11. I know sprouted grains are good for you, but I had no idea that your body processes them as a vegetable as opposed to a starch. Great fun fact and delicious recipe I need to try!


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