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Orange Raspberry Almond Muffins with Sprouted Flour

Adapted from:

Makes 14 muffins

3 oranges, Navel or Valencia (only 1 ½ needed for this recipe)
½ cup Ellyndale Organics™ Extra Virgin Olive Oil*
1 ¼ cup NOW Real Food® Organic Maple Syrup*
½ cup almond milk; soy milk would also be fine
2 teaspoons raw apple cider vinegar
1 tablespoon NOW Real Food® Organic Vanilla Extract*
½ teaspoon sea salt
¾ cup NOW Real Food® Almond Flour*
1 ¾ cup sprouted whole wheat flour**
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups raspberries, fresh or frozen, divided
  1. Place the oranges in a medium-sized saucepan and cover with plenty of filtered water.
  2. Bring to boil over high heat, cover, lower heat and simmer for 50 to 60 minutes or until oranges are very soft, then remove from heat, drain and cool.
  3. Pre-heat oven to 350 degrees Fahrenheit.
  4. Line a muffin tray with cup cake liners, or generously brush with olive oil.
  5. Cut oranges in quarters and remove any seeds.
  6. Freeze 6 orange quarters in a container to use another time.
  7. Roughly chop remaining oranges and place in food processor or blender.
  8. Add olive oil, maple syrup, almond milk, vinegar, vanilla and sea salt, blend until smooth and set aside.
  9. Sift sprouted whole wheat flour, baking powder and baking soda into bowl and mix well to combine with almond flour.
  10. Pour in the blended orange mixture and stir until almost combined.
  11. Add 1 ¼ cups of the raspberries and gently fold into batter.
  12. Spoon into lined muffin cups and press the remaining raspberries into the tops of the muffins.
  13. Place in the oven and bake for 30 to 35 minutes, or until a toothpick comes out clean. It helps to rotate the tray half-way through baking.

**If you can’t find sprouted whole wheat flour, whole wheat pastry flour or whole spelt flour will work just as well. Just check the muffins earlier (at 20-25 minutes), as sprouted flour is moister than regular flour.

*NOW ingredients available at your local health food store

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