| Prep | Cook | Ready in | Servings | |
| 10 min | 20 min | 30 min | 24 |
| 500 gm | Sprouted Wheat Flour (2 cups) |
| 1 1/2 cup | Wheat bran, dry |
| 1 1/2 cup | Flaxseed meal (ground) |
| 1/4 cup | Wheat germ, crude |
| 1 tbsp | Baking powder |
| 2 tsp | Baking soda |
| 62 gm | Cinnamon (about 1/4 cup) |
| 1/2 cup | Dark chocolate chips |
| 3 cup slices | Frozen banana (mashed and thawed, include their juices) |
| 1/4 cup | Water |
| 1/4 cup | Coconut oil (melted) |
| 1 tbsp | Apple cider vinegar |
| 2 tsp | Vanilla extract, pure |
1. Preheat the oven to 400°F and grease 2 muffin tins with coconut oil or use paper cup liners.
2. In a large bowl, mix flour, wheat bran, ground flaxseed, germ, baking powder, soda, cinnamon and chocolate chips and stir until combined, adding the chocolate chips last.
3. In a medium bowl, beat together all the remaining ingredients until thoroughly combined. If using fresh,
overripe bananas, you may have to add more water, about another 1/4 cup to replace the liquid from thawed, frozen bananas.
4. Pour the banana mixture into the dry ingredients and stir until just combined.
5. Using a ½ cup measuring cup, scoop the batter into the prepared muffin tins and divide evenly into 24 cups!
6. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool for a few minutes, then gently release them from the muffin trays.
| Fruit | 0.2 |
| Grain | 0.2 |
| Meat Alternative | 0.3 |
They are great on their own or spread 1 tbsp of a nut or seed butter on top!
Muffins can be stored in an airtight glass container on the counter or in the pantry for up to 3 days, and in the fridge for up to a week.
Freeze a dozen muffins and thaw on the counter overnight or warm in the microwave to eat right away!
