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Sprouted Mini Muffins

Toddler approved!

These adorable Sprouted Mini Muffins are perfect for tiny hands and big appetites alike. They are whole grain, naturally sweetened and sprouted to be gentle on sensitive little tummies. Whether enjoyed for breakfast, in a lunchbox, or any time in between, these Sprouted Mini Muffins are sure to be a hit with the whole family. No fancy equipment or techniques needed, just simple, wholesome goodness!

ingredient tips & substitutions

  • Bananas: any large bananas will work for the recipe, but the riper the better. You can even use overripe frozen bananas. Unsweetened applesauce gives a much more neutral flavour if your kiddo isn’t a banana fan. 
  • Egg: You can make a flax egg with 1 tbsp of flax powder and 3 tbsp of water. Combine and allow to rest for 5 minutes to gelatinize. 
  • Honey: Swap for maple syrup or another liquid sweetener of choice.
  • Coconut Oil: Also works with melted butter
  • Milk: Any kind of dairy or non-dairy milk will work in this recipe
  • Blueberries: Any of your favourite berries will do, but you’ll want to chop into pieces if using a large berry. They are also delicious if you substitute the blueberries for chocolate chips! 

recipe notes

Why do we rest the batter? Sprouted millet flour is thirsty, so it needs a little bit of time to soak up the liquid. I changes the texture of the muffin so we don’t recommend skipping this step. 

Be sure not to overbake these muffins as they can dry out quite quickly. Take them out as soon as the toothpick comes out clean.

Sprouted Mini Muffins

Toddler approved!
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 18

What You'll Need:

  • ¾ cup Sprouted Millet Flour
  • 1 tsp cinnamon
  • tsp salt
  • ½ tsp baking soda
  • 1 large ripe banana, mashed or ½ cup unsweetened applesauce
  • 1 egg
  • ¼ cup honey or maple syrup
  • 3 tbsp coconut oil or butter, melted
  • 2 tbsp milk of choice
  • 1 tsp vanilla
  • ½ cup frozen blueberries

How To Make It:

  • Preheat oven to 375°F. In a large bowl, combine dry ingredients. 
  • Mash bananas with a fork and whisk together with the wet ingredients. Add the wet ingredients to the dry and stir until combined (don't add the blueberries just yet). 
  • Allow the batter to rest for 10 minutes. Sprouted millet flour is thirsty, this resting time allows the moisture to absorb properly. In the meantime, prepare a mini muffin tin with paper or silicone baking cups, or lightly grease. 
  • Fold the blueberries into the batter and distribute evenly in muffin tin (cups will be very full). Bake for 15-18 minutes (or 20-25 if using a regular size muffin tin), until a toothpick comes out clean. Transfer to a wire rack to cool. 
Have you made this recipe? Tag @secondspringfoods on Instagram!
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