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5 from 2 votes

Sprouted Grain Pecan Muffins

These tender sporuted grain muffins are tender, delicious, and perfect!
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Breakfast
Cuisine: American
Keyword: pecan muffins, sprouted grain bread, sprouted grain muffins
Servings: 10 large muffins
Author: Amy- A Red Spatula


  • 1 ½ cup all-purpose flour
  • 1 ½ cup sprouted grain flour or other whole wheat flour I used a sprouted spelt. Make sure you spoon and measure. Meaning, spoon into your measuring cup, ensuring to break up the flour. It gets compacted in shipping and storing in grocery stores.
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup melted butter
  • ¼ cup olive oil or other neutral oil of choice
  • ¾ cups brown sugar or other granulated sugar of choice
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ¼ cup milk
  • ¼ cup plain Greek yogurt or sour cream
  • 1 ½ cups chopped pecans


  • Preheat oven to 425 degrees.
    If you are using tulip liners, line 10 muffin inserts with liners. If you are not using the tulip liners, spray 14 muffin inserts to prepare.
    In a small bowl, combine the all-purpose flour, sprouted grain flour, baking powder, baking soda, and other seasonings.
    In a medium-size bowl, mix the butter, oil, brown sugar, eggs, sour cream, milk, and vanilla. Now, combine the wet and dry plus the chopped pecans. Mix them ONLY to combine. Do not overmix.
    Divide between the 10 muffins with the tulip liners if you are using them. If not, divide between the 14 muffins.
    Place in preheated oven and bake for 8 minutes, if you are using the tulip liners. If you are baking regular-sized muffins, bake for 5 minutes on 425. Reduce the heat and bake for another 8-10 minutes with the tulip liners. For the regular muffins, bake for another 6-8 minutes. With any type of whole grain baking, you will want to underbake just slightly, the whole grain flours absorb more liquid than refined flours.
    Remove from oven and allow to cool just a few minutes. Gently remove the muffins from the pan and move to a cooling rack.
    They are amazing straight out of the oven and hot, but are still really good cooled. If you are using them for meal prep, I prefer to freeze them. Then when you are ready to eat, simply heat in the microwave.
    Now, sit back and enjoy. You deserve it!