Plant Based Protein Packed Berry Muffins

Sponsored by Sacred Sun Cooperative

A breakfast blessing or post workout treat! These muffins satisfy your taste for something sweet and fuels your body mineral needs.

Farm fresh, nutrient packed ingredients give these muffins all the strength they need! The story behind the flour used in this recipe is that Sacred Sun Co-op grew winter peas right next to the rye at their farm. When it was time to harvest the rye, the crop of peas somehow got mixed in. Rye is an ancient grain filled with fiber, iron, potassium and more. Combined with the protein content found in peas, this is truly a unique farm fresh offering.

Servings: 6 medium size muffins

Cook Time: 1 hour

Ingredients

2 cups Prye flour from Sacred Sun Cooperative (or your flour of choice)

1/2 cup Hemp seeds

1/2 cup gluten free rolled oats

3/4 Coconut brown sugar

2 tbsp Sea moss gel

1 1/2 tsp Cinnamon

1 1/2 tsp Salt

2 tsp Baking Powder

1 1/2 cups Coconut milk

2 tbsp Maple syrup

2 cups fresh Berries (I used a cup each of blueberries and blackberries)


Recipe

  1. Preheat oven to 350° F.
  2. In a large bowl, sift together; flour, baking powder, cinnamon, salt, and a half cup of brown sugar. (Sifting helps combine ingredients, remove any impurities, and breakdown any clumps).
  3. Grind hemp seeds to a fine meal with a blender or food processor. Add to dry ingredients and mix. 
  4. Make a well in the middle and add in all the wet ingredients except the melted coconut oil. Combine slowly but thoroughly. As everything begins to come together, add in the coconut oil and mix together. Fold in your rinsed berries slowly. Let mixture rest while we prepare the baking sheet.
  5. Lightly oil a muffin tray. With your fingers, make sure all of the surface area is covered. Next, sprinkle a few teaspoons of flour over the muffin tray.
  6. In a medium bowl, mix together the leftover brown sugar with the rolled oats, and 2 tbsp of coconut oil.
  7. Pour your batter in to the muffin tray. Be sure to fill the tray no more than half way high with batter. Top the muffins with the sugar and oat mixture. Place in the center of your oven and bake for 25 minutes.
  8. Check the bread at 25 minutes to see if it has cooked all the way thru to the center. Use a toothpick or a clean small knife to see if any batter sticks to it when you poke it in the center. Keep it in the oven an extra 4 – 8 minutes if it needs to cook through any longer.
  9. When done, let the muffins cool in the tray for at least 7 minutes. Then pop them out on to a cooling rack and let them cool another 10 minutes till serving.

Sponsor

Sacred Sun Cooperative Farm

Sacred Sun Farm is committed to nurturing our deep connection to the Earth by tending and mending our relationships through food and play.  By conscious observation and feeding the soil, we grow nutrient dense foods and medicinal herbs for our community while also supporting the abundant prairie that surrounds us. 

Learn More on Sacredsunfarm.co


Meet Our New Content Creator!

Soul DelaLuz

I am a producer of Life Force Energy. I am gifted with many talents and I am here to give abundantly. I work in a wide range of mediums from culinary arts, music production, graphic design, photography and more. I empower others through creatively expressing my perspective of this experience. SolFood is the artistic alchemy of eating from the sun. Aligning our light, by eating in tune with the life giving light.

The All Natural is now partnered with Solfood to bring you CONSISTENT & DELICIOUS whole food plant based recipes for the SOL!

Want to try a raw dessert instead? Check out our mango creamsicle pie!