Double Berry Pecan Muffins on a royal blue cake pedestal

Double Berry Pecan Muffins

These Double Berry Pecan Muffins are made with sprouted chickpea flour and sprouted brown rice flour for a healthier muffin.

Interested in baking with sprouted flours? In this quick primer we’ll explore the benefits of sprouted grains and where to find sprouted grain flours.

What Are Sprouted Grains?

When grains are sprouted, they are soaked and given the time to germinate and grow a tail-like sprout. The sprouting process offers several nutritional benefits. Sprouting grains activates the enzymes within the plant that aid in digestibility, which may help increase the absorbability of the vitamins, minerals, fiber, and protein in the grains. Levels of phytic acid, a compound found in grains that can block the absorption of certain minerals, is significantly reduced during the soaking and sprouting process. The growing process that occurs during sprouting also reduces the glycemic index of the grain, causing a lower rise in blood sugar levels when eaten, which can be particularly beneficial for individuals with carbohydrate sensitivity.

For those with celiac disease or gluten intolerance, even gluten-free grains can cause cross-reactive symptoms such as bloating and stomach pain. Because of their easy-to-digest nature, sprouted grains and sprouted grain flours are often much better tolerated by those with sensitive systems than non-sprouted alternatives.

Where to Find Sprouted Grain Flour

While grains can be soaked, sprouted, dried, and milled into flour at home, a much less labor-intensive alternative is to purchase sprouted flours. They have become widely available in recent years with home bakers’ growing interest in baking for digestive health and gut support. Look for sprouted grain flours at natural food stores or online retailers such as Nuts.com, Thrive Market, Bob’s Red Mill, and Vitacost. Gluten-free flours that are often sold sprouted include brown rice flour, sorghum flour, and chickpea (garbanzo bean) flour.

How to Bake with Sprouted Flour

The great news about baking with sprouted grain flour is that you can use it just like you would non-sprouted flour. You may even find that your baked goods have a softer, less bitter flavor, as sprouting can reduce the bitter coating on grains that can sometimes lead to an unpleasant aftertaste. As with all flours, we recommend storing them in the refrigerator or freezer to prolong the shelf life and keep their flavor fresh.

5 from 1 vote
Double Berry Pecan Muffins on a royal blue cake pedestal
Print Recipe

Double Berry Pecan Muffins

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Snack
Servings: 12 Muffins
Calories: 196kcal
Author: Hallie Klecker

Ingredients

  • 2 tablespoons (24 g) chia seeds
  • 6 tablespoons (90 mL) water
  • 1 cup (160 g) sprouted brown rice flour (or regular brown rice flour)
  • 1 cup (120 g) sprouted chickpea flour* (or regular chickpea flour)
  • ½ cup (95 g) coconut sugar
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (2.6 g) ground cinnamon
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 1 cup (240 mL) unsweetened dairy-free milk
  • 3 tablespoons (45 mL) melted coconut oil
  • 2 teaspoons (10 mL) apple cider vinegar
  • 1 cup (148 g) frozen blueberries
  • cup (35 g) chopped pecans
  • cup (50 g) dried cranberries

Instructions

  • Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
  • In a small bowl, combine the chia seeds and water. Set aside for 5-10 minutes to thicken.
  • In a large bowl, combine the flours, coconut sugar, baking powder, cinnamon, and salt. Add the milk, coconut oil, vinegar, and chia seed mixture. Stir to combine. Fold in the blueberries, pecans, and cranberries. Divide the batter among the lined muffin cups.
  • Bake for 30 minutes until golden brown. Cool the muffins for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling. Store in an airtight container in the refrigerator.

Notes

*Note: Make sure to use chickpea or garbanzo bean flour, not besan flour.

Nutrition

Nutrition Facts
Double Berry Pecan Muffins
Amount Per Serving
Calories 196 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 150mg6%
Potassium 183mg5%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 10g11%
Protein 4g8%
Vitamin A 91IU2%
Vitamin C 3mg4%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Double Berry Pecan Muffins in muffin papers that say gluten free on them on top of a royal blue cake pedestal

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Berries Hallie Klecker Muffins Pecans
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