Here’s a great healthy twist on the classic blueberry muffin. Unlike most muffins found at bakeries or your local grocery, these are made with sprouted flour and oats, a little honey for sweetness, and for an extra dose of protein, my favorite collagen powder.
When a dear friend asked me for some healthy recipes using our favorite protein powder, for her gathering over the weekend, I went one step further and whipped up these delicious muffins.
Up until Shalane and Elyse came out with their cookbook titled Run Fast. Cook Fast. Eat Slow. I actually didn’t really enjoy muffins. I am more of a scone person myself. Nonetheless, I fell in love with their book becuase it’s full of whole foods-based recipes.
Just like the rest of the running world, and even non-runners, I fell in love with the superhero muffins. I have only tried a few different versions but dan…..I am hooked!
In their most recent book, Rise & Run, they have about 25 different new superhero muffin recipes along with may other power breakfast recipe ideas. This book is right up my alley because I love eating breakfast foods anytime of the day. In fact, most mornings I have a protein filled green smoothie after my run and workout so I often have breakfast foods for a late lunch and even dinner. This one is my faves at dinner time.
When a friend called me requesting some healthy snack recipes using our favorite protein and collagen, I went one stop further and whipped up a batch of these muffins.
Everyone loved them!
These muffins are very hearty and wholesome, which makes them a perfect grab-and-go breakfasts or snacks. I love adding collagen to my baked goods to make then even healthier. This is of course optional.
Bonus? These muffins are made with sprouted spelt flour and sprouted oats to make them easier to digest. If you’d like to see more recipes made with sprouted oats and nuts go here.
However if you can easily substitute any whole grain flour or use gluten free flour if you are gluten intolerant. I have found that baking with sprouted flours make a huge difference even for gluten sensitive people.
Bonus? These muffins are also naturally sweetened with a little raw honey and a grated green granny smith apple. I easily grated the apple with my box grater and I used parchment liners to make them more portable. When I made this version, I did not use any liners and they turned out fine.
These are super easy to mix up and the best part, kid friendly too. The addition of the frozen wild organic blueberries make these even more irresistible. These muffins did not disappoint!
I don’t bake very often, but when I do, I do my very best to use ingredients that are better for me and therefore you 💚.
I am definitely not against having treats, but whenever possible I prefer to make them healthier with good for you ingredients for not only me, but my friends.
Please let me know how they turn out for you in the comments, and be sure to check out RISE & RUN if you too are into recipes to fuel your day! The book is not just for runners.
SPROUTED SPELT BLUEBERRY YOGURT “SUPERHERO” MUFFINS
INGREDIENTS:
- 1 1/2 cups sprouted spelt flour or whole-wheat flour or GF
- 1 cup sprouted rolled oats
- 2 scoops Collagen9
- 1/2 cup almond flour or almond meal
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs
- 1/2 cup ghee, melted
- 1/2 cup Cashew Yogurt or Greek yogurt
- 1 cup grated organic green apple, I didn’t peel
- 1⁄3 cup raw honey
- 1 1/2 cups frozen organic blueberries
DIRECTIONS:
- Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners, optional.
- In a large bowl, combine the spelt flour, oats, almond flour, Collagen9, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, melted ghee, yogurt, apple, and honey. Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix). Gently fold in the blueberries. The batter will be thick.
- Spoon the batter into the prepared muffin cups, filling them to slightly above the brim. Bake until the muffins are golden brown on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.
- Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30 seconds.
Do you have the Rise and Run book or their first book?
Have you made any Superhero muffins and if so which one is your fave?
Do you try and use healthier options when you bake such as sprouted flours, honey verses sugar, etc?
Which do you prefer…scone or muffin?
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