This healthy sprouted spelt chocolate chip muffins recipe is outstanding. Simply outstanding!
Yahoo! I love healthy sprouted spelt chocolate chip muffins. I love them so much that I eat them almost as regularly as my chocolate, chocolate chip muffins. Almost. 🙂
When I was younger and worked at the Mexican restaurant – Um, wait. Boy! I talk about that work experience a lot, don’t I?! I guess it made an impression on me. But then again, I did work there for over 5 years.
Anywho, when I worked the day shift, I first used to stop at Dunkin’ Donuts to get a coffee and a chocolate chip muffin. Every time I worked. Heck, who am I kidding?! I even went to DD on my days off. Yes, I was/am a creature of habit and when I find something that I like, I stick with it. I can’t even count how many chocolate chip muffins I have consumed.
I don’t want to know.
So, if you were watching me sit in my car and consume those lovelies, do NOT tell me the count! 🙂
I stopped eating those muffins a long time ago; around the time I got married. But I had one just recently and I felt kind of yucky eating it. It wasn’t how I remembered. For one (sad) thing, it only had a few chocolate chips in it, which is odd because how much money do chocolate chips cost? Why skimp on the “star” of the muffin?!
Anyway, what also made me feel yucky was the white flour. Now, I’m not a total purist who’s against white flour, but I do love my sprouted spelt flour and when I eat something as glorious as a chocolate chip muffin, I want spelt. I guess I’ve gotten used to it.
On to the healthy sprouted spelt chocolate chip muffins
I preheat the oven to 400 degrees Fahrenheit.
Here is my lovely sprouted spelt flour, along with some brown sugar and baking soda.
I dump the ingredients in a mixing bowl, take my trusty dough cutter and mix it all together. I do sometimes use a sifter but I’ve been finding my dough cutter works like a charm.
Time to gather the wet ingredients, which consist of sour cream, olive oil, milk, and an egg.
I take my rubber spatula and I mix up all the ingredients until they are combined.
Time for the cup of chocolate chips.
I use a combination of my big 60% cocoa chocolate chips and regular semi-sweet chips.
Okay, okay, I use more of the big chips!
I mix the chips in with the dough and spoon the dough in the 9 parchment paper cups I placed in my muffin pan. I fill the cups to the top.
I place the muffin pan in the oven and bake them for 20 minutes.
Time to take them out!
I let them cool in the pan for 5 minutes before I take them out and put them on a wire rack.
Time to plate a muffin.
I chomp on one!
Here’s a pile o’ muffins.
And a photo of three stacked muffins!
And no, I didn’t eat all of them.
At one sitting.
Christopher will dip his muffin in olive oil, the way you see bread served in some Italian restaurants. It’s not my thing but he swears by it. Sometimes, he’ll also mix olive oil and peanut butter for dipping. Is he crazy or do other people eat their muffins with oil?
I hope you enjoyed this recipe!
Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a comment.
And as always, may all your dishes be delish!
- 2 cups spelt flour sprouted
- 1 cup brown sugar not packed
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup milk
- 1/2 cup Greek yogurt plain
- 1/2 cup olive oil
- 1 cup chocolate chips
- Preheat oven 400 degrees Fahrenheit
- In a large mixing bowl, add the spelt flour, brown sugar and baking soda. Mix ingredients with a dough cutter
- Add the egg, milk, yogurt and olive oil. Mix with rubber spatula until combined.
- Add chocolate chips and mix with a spatula
- Line muffin pan with 9 parchment paper cups
- Spoon the dough into the cups. I fill the cups to the top
- Place muffin pan into the oven and bake for 20 - 22 minutes until the tester comes out clean
- Let muffins cool in pan for 5 minutes before removing them and placing them on a wire rack
- Either eat one right away for the chocolate gooeyness or eat one later
I make 9 muffins not the usual 12. Bigger is sometimes better 🙂