I learned from reading the Trim Healthy Mama book that using sprouted whole wheat flour is good for you because it’s hypoglycemic which keeps the blood sugar low and aides in weight loss. You can find at a whole foods store or Amazon. I found mine at The Fresh Market. I also learned that using a natural sweetener as opposed artificial one does the same thing.
This allows you to have sweet treats without the guilt and additional weight gain that comes along with baked goods!! Now that’s a win, win. So I tweaked my traditional recipe and came up with this new one. The muffins are soft, moist, sweet and perfect for breakfast or a yummy snack. My kids and husband devoured them without any questions at all. I hope that you enjoy them as much as we did.
1/2 C Butter at room temp
1 C Xylitol
1 tsp Vanilla
2 tsp Baking Powder
1/4 tsp Salt
2 C. Sprouted whole wheat flour
1/2 C Milk (nut milk if you are on plan)
2 C Fresh Blueberries
Cream butter. Add Xylitol and cream until light and fluffy. Add eggs one at a time until mixed will and then add vanilla, baking powder and salt. When the batter is well combined then alternate adding the flour and milk until all have been used. I use my kitchen aide on stir mode for this part. If mixing by hand fold it in. Once all ingredients have been added and mixed well then fold in blueberries. Add to well greased muffin pan. I like to use coconut oil. Bake at 375 for 25 mins. Makes 12-18 muffins.
I hope you love these muffins as much as my family does. Be sure to share this article with your friends so we can all lose weight together!!!