Sprouted Wheat Lime Poppyseed Chia Muffins Bread

Name: Sprouted Wheat Lime Poppyseed Chia Muffins Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A3/4 cup of sprouted wheat flour; 1 cup of fine ground cake flour; A1/2 cup of natural cane sugar (make less or more depending on your taste); A1/2 teaspoon of baking soda; 2 tablespoons of poppyseed; 1 teaspoon of chia seed; A3/4 cup of butter and/or coconut oil, melted; 1A1/4 cup of mashed ripe banana; 1 tablespoon of vanilla extract; A1/4 teaspoon of salt; 2 eggs; 1 teaspoon of lime/lemon zest; 4 tablespoons of lime and/or lemon juice

Servings: persons

A3/4 cup of sprouted wheat flour
1 cup of fine ground cake flour
A1/2 cup of natural cane sugar (make less or more depending on your taste)
A1/2 teaspoon of baking soda
2 tablespoons of poppyseed
1 teaspoon of chia seed
A3/4 cup of butter and/or coconut oil, melted
1A1/4 cup of mashed ripe banana
1 tablespoon of vanilla extract
A1/4 teaspoon of salt
2 eggs
1 teaspoon of lime/lemon zest
4 tablespoons of lime and/or lemon juice

1
1. Preheat oven to 375Au00b0.
2
2. Grease a loaf pan with coconut oil. If using cupcake tin, use muffin liners or grease tray.
3
3. In a large bowl mix, sprouted wheat flour, cake flour, natural cane sugar, baking soda, lemon zest, salt, poppyseeds, and chia seeds. Whisk together.
4
4. In a small bowl mix melted butter/coconut oil, mashed banana, vanilla extract, fresh lime/lemon juice, and eggs. Whisk together.
5
5. Add wet ingredients to dry ingredients and mix until just combined.
6
6. Add batter to prepared loaf pan or muffin tray.
7
For Muffins, bake at 375 for 5 minutes, decrease heat to 365 and bake for 5 minutes, then decrease heat to 350 and bake for additional 15 minutes. Use the toothpick test to check if muffins are done. Leave muffins in tray or on a cooling rack and lay a clean damp towel on top of muffins to keep moisture in. (Rinsing a clean towel with water and wringing out provides the perfect dampness)
8
For loaf, bake for 40 minutes or until toothpick comes out clean.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: A3/4 cup of sprouted wheat flour, 1 cup of fine ground cake flour, A1/2 cup of natural cane sugar (make less or more depending on your taste), A1/2 teaspoon of baking soda, and more.

Yes, Sprouted Wheat Lime Poppyseed Chia Muffins Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!