Blueberry & Date Sprouted Buckwheat Muffins

It’s been a rainy and wet spring around our farm and while we dream of warm sunny days ahead we have been spending more time in the kitchen together as a family. There are still daily chores that need to get done and my toddler loves to help collect eggs, drag hoses to the greenhouses and organize seeding pots. However, a 3 year old can only last so long on a rainy day on the farm so coming in for a steamer or hot cocoa and baked good is one of our favorite ways to spend an afternoon together.

These muffins are absolutely delicious. They are refined sugar free and actually taste like a peanut butter and jelly sandwich in muffin form! There is 1/4 cup of peanut butter in the batter which is where that sweet nutty flavor comes into play. The dates and blueberries meld together beautifully to create the sweetest, most comforting muffin to date!

I use a combination of sprouted buckwheat and sprouted millet flour. I like sourcing my flours from Second Spring. Sprouted flours are definitely easier to digest and contain more bio available nutrients for our bodies. I like to stock up on sprouted flours and keep them on hand for baking at all times. You can see the recipe notes for an alternative to the millet flour if you don’t have any on hand.

These muffins are easy to whip up because everything gets mixed together in your blender for an easy, no fuss recipe.

I hope you and your little ones enjoy these muffins as much as we do.

Blueberry & Date Sprouted Buckwheat Muffins

PREP TIME: 15 MINUTES    COOK TIME: 25-30 MINUTES    SERVES: 10 MUFFINS

• 1/2 cup Medjool dates, pitted and chopped (about 4 or 5 dates)

• 1/2 cup unsweetened applesauce

• 1/4 cup whole milk yogurt

• 1/4 cup peanut butter

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 cup sprouted buckwheat flour

• 1/2 cup sprouted millet flour (see note)

• 1/4 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1 cup blueberries (if frozen tossed in 1 tablespoon flour to prevent sinking)

Preparation

1. Preheat the oven to 350F and line a muffin tin with parchment liners (or grease your muffin tin)

2. Soak the dates in a bowl of boiling water for 5 minutes to really soften them up.

3. Add the soaked dates to a high speed blender or food processor along with the applesauce, yogurt, peanut butter, egg and vanilla extract. Blend on high until the mixture comes together and the dates blend up a bit. Add the remainder of the ingredients (minus the blueberries) and blend on high until well combined. Fold in the blueberries.

4. Spoon the mixture into the prepared muffin tins and bake in the oven until a toothpick comes out clean when inserted into the center of a muffin. About 25-30 minutes.

5. Store muffins in at room temperature in a sealed container for one day and then store I the fridge for up to 5 days. Gently reheat in a toaster oven before enjoying!

Notes

*You can substitute the millet flour with all purpose flour if need be.