While this recipe is adapted from a pregnancy nutrition book called Feed the Belly, these muffins are good for everybody, not just mamas-t0-be. High in fiber, protein and omega-3s, and sugar-free, they’re nutritionally dense and exceptionally delicious. I use 1 cup sprouted spelt flour and the rest a combo of almond meal and teff flour, but if you want to make them gluten-free, as I have many times, just sub 1 cup gluten-free AP for the spelt flour. And if you want to go nut-free, replace the nut meal with more spelt or teff flour, and use sun butter instead of peanut butter. I’ve tried a million different variations and somehow these muffins always turn out great.
Makes 18 muffins