• Danielle Wollmann, RHN

Sprouted Spelt Zucchini Muffins

No refined sugar and made with sprouted flour to increase nutrient absorption and aid digestion.



Muffins are in high demand in our house. When they are made with the right ingredients, they can be a very healthy and satisfying snack.

I often have a few batches in the freezer to quickly add to lunches in the morning.


Recipe:


Ingredients:

2 cups organic spelt flour ( I use sprouted flour).

Muffins are in high demand in our house. When they are made with the right ingredients, they can be a very healthy and satisfying snack.

1/3 cup greek yogurt

1/3 cup maple syrup

1 tsp pure vanillas extract

1 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 cup shredded zucchini

2-4 tbsp of almond milk ( if batter is too thick)


Instructions:

  1. PREHEAT OVEN TO 350F

  2. Add egg, yogurt, maple syrup, coconut oil and vanilla together in a large bowl.

  3. Then mix in the flour, salt, baking soda, and cinnamon.

  4. Stir in the zucchini, if the mixture is too dry add in almond milk as needed.

  5. Spoon into parchment paper muffin cups and bake for 15 mins.


Yield: 10 muffins

Prep Time: 10 mins

Bake time: 15 mins

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Contact Info:

Danielle Wollmann, RHN

Registered Holistic Nutritionist 

Landmark, MB

Phone: 204-770-3188

email: danielle@nourishingrootsnutrition.net

Nourishing Roots Nutrition

Holistic Nutritional Counselling

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Tel: 1-204-770-3188