Sprouted Grain Almond Poppy Seed Muffins

Sprouted Grain Almond Poppy Seed Muffins

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Amy Alusa


This recipe was given to me by Suzanne Wallis. Although I have not tried it yet; I know Suzanne very well. She does not make or eat anything unhealthy in any way; and she demands that her food taste good. Let's give it a try!


★★★★★ 1 vote

1 dozen muffins
16 Hr
30 Min


  • 3/4 c
  • 3 Tbsp
    olive oil
  • 1
  • 1/3 c
  • 3/4 c
    sprouted grain
  • 1/2 tsp
    sea salt
  • 3/4 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
    almond extract
  • 2 tsp
    poppy seeds

How to Make Sprouted Grain Almond Poppy Seed Muffins


  1. There is quite a bit of time in preparation for soaking grain to have it sprout. Other than that the prep time is probably 10 minutes.
  2. Soak 1 3/4 cups of dry grain in water for at least 8 hours. I use a mixture of rye, oat groats, and kamut, but any grain may be used. Drain off the water and let the grain sit out on the counter for another 8 hours or until it begins to sprout. It may need to be rinsed once or twice so the grain does not dry out. Preheat the oven to 350 degrees. Line a 12 muffin tin with paper baking cups, or spray with a non-stick spray.
  3. Combine first six ingredients in the blender and blend until very smooth. Add the almond extract and poppy seeds. With a spatula, stir in soda and baking powder. Wen baking powder is done fluffing batter, re-blend for 5 seconds. Fill cups 3/4 full of batter. Bake for 25-30 minutes.
  4. NOTE:
    Sprouted grain may be stored in refrigerator up to 2 days before making the muffins.

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About Sprouted Grain Almond Poppy Seed Muffins

Course/Dish: Muffins

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No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.