I am always trying to find and come up with healthy and easy snacks and meals to feed the kiddos. Muffins are always a go to of mine. I have tried a few different versions of these soaked and sprouted oat muffins, and they are a family favorite.

I use an already sprouted gluten free oatmeal and soak it overnight in coconut milk and apple cider vinegar to further break down the phytic acid and soften the oats.  This makes the oats easier to digest and absorb the nutrients. You can also soak the other flours  (almond, coconut and cassava) along with the chia seeds in the mixture as well. The next day, add in raining ingredients before baking.

Ingredients to soak overnight

1 can full fat coconut milk

1 tbsp apple cider vinegar

2 cups sprouted gluten free oatmeal

2 tbsp chia seeds

1/3 cup cassava flour

1/3 cup coconut flour

1/3 cup almond flour

 

Ingredients to add the next day

1 banana mashed

1/2 tsp ginger

1/2 tsp cinnamon

2 tsp vanilla

1 tsp baking soda

2 pasture raised eggs (flax or gelatin eggs would work as well)

1/4 cup full fat yogurt (plain greek, almond or coconut would work)

1/4 cup coconut oil

1/4 cup maple syrup

1/2 tsp sea salt

Mix all ingredients together. I find that mixing everything by hand is easier since its a thicker batter. Use ice cream scooper to add even amounts of batter into silicone muffin tins.

Bake on 350 for 30 minutes

I usually make a double batch and freeze half. Make sure to cool completely before freezing. To defrost, heat in 350 degree oven or toaster oven for about 10 minutes.

Enjoy!