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Sprouted Oat & Honey Chocolate Chip Muffins

Soft & fluffy with a hint of honey!

Fluffy, fragrant, gluten-free, and naturally sweetened, what’s not to love about Sprouted Oat & Honey Chocolate Chip Muffins?! We promise these muffins are worth it for the smell alone (although we obviously recommend eating them too!). Sprouted Oat Flour is naturally nutty and sweet, pairing perfectly with honey and cinnamon for a not-too-sweet snack any time of day. They’re also simple to make, with basic, wholesome ingredients. Sprouting improves the taste, texture, digestibility and bioavailability of oats, making it a nutritious, hearty flour. So put the kettle on, cuddle up and enjoy!

ingredient tips & substitutions

Butter: butter imparts a richer flavour but if making a vegan or dairy-free version, coconut oil also works well.
Honey: if making a vegan version, swap for maple syrup or brown rice syrup. Granulated sugar can be used but it does change the texture of the muffins.
Eggs: we have not tried this recipe with egg substitutes, but flax or chia eggs should work.
Mini Chocolate Chips: mini chocolate chips work best because sprouted oat flour requires a thinner batter than wheat flour muffins, so larger chips or chunks will sink to the bottom. You can also swap some/all of the chocolate for chopped nuts or dried fruit but again, we suggest chopping them quite small so they don’t sink.

recipe notes

All of the wet ingredients should be roughly the same temperature when mixed together. If the eggs and milk are too cold it will clump up the butter. If the butter is too hot, you’ll end up with scrambled eggs.
Store in an airtight container on the counter for a few days or in the fridge for about a week.

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Sprouted Oat & Honey Chocolate Chip Muffins

Soft and fluffy with a hint of honey!

Prep Time: 15

Cook Time: 15

Resting Time: 10

Servings: 12

What You'll Need:

2 cups Second Spring Sprouted Oat Flour (spooned & leveled, see notes)
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 tsp cinnamon
½ cup honey
½ cup butter or coconut oil, melted and cooled*
½ cup milk or milk alternative, room temperature*
3 eggs, room temperature*
1 tsp vanilla
¾ cup mini chocolate chips

How To Make It:

Preheat oven to 375°F.
In a large bowl, combine sprouted oat flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl, combine melted butter, honey, eggs, milk and vanilla and beat until well combined.
Add the wet ingredients to the dry and mix until the flour is fully incorporated. Allow the batter to rest at room temp for 10 minutes. The batter will be liquidy but thicken as it rests. Mix in the chocolate chips. Optional: reserve about a tbsp of chocolate chips to decorate the top of the muffins.
In the meantime, prepare a muffin tin by greasing or lining with paper or silicone baking cups. After resting the batter, fill the muffin tin evenly, the cups should be filled almost to the top. Sprinkle the reserved chocolate chips onto the top of each muffin.
Bake for 15-18 minutes, until a toothpick comes out clean. Cool in the pan for a few minutes before transferring to a wire rack. These are best enjoyed after cooling completely.

Notes

*All of the wet ingredients should be roughly the same temperature when mixed together. If the eggs and milk are cold from the fridge it will solidify the butter/coconut oil and throw off the texture of the muffin. If the butter is too hot, you'll end up with scrambled eggs. To bring to room temperature, set out eggs and milk about 30 minutes before you use them. Melted butter should be no more than lukewarm to the touch.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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