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5 from 1 vote

Sprouted Spelt Zucchini Muffins

Moist and flavourful zucchini muffins made with 100% sprouted whole grain spelt flour.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12

What You'll Need:

  • 2 cups Second Spring Organic Sprouted Spelt Flour
  • 1 cup grated zucchini
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup chopped walnuts

How To Make It:

  • Preheat oven to 190°C. Line a muffin tin with baking cups.
  • Grate zucchini and lay out on paper towel. Blot out some of the moisture and set aside.
  • In a large bowl, combine sprouted spelt flour, baking soda, cinnamon and salt.
  • In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
  • Add wet ingredients and zucchini to the dry mixture and stir until just combined. Fold in walnuts.
  • Divide batter evenly into 12 muffin cups and bake for 20-25 minutes, until a toothpick comes out clean.