Sprouted Khorasan Orange Cardamom Raspberry Muffins

These muffins are a favorite of ours and I love making up a fresh batch for a quick breakfast or to enjoy with tea for an after dinner treat. The fresh orange zest and cardamom makes the whole kitchen smell amazing when they are baking and if you don’t have raspberries, cranberries make a great addition. Happy baking!

Yield: 12 muffins


2 cups One Degree Organics Sprouted Khorasan Flour
1 Flax egg (1 Tbsp One Degree Organics Flax Seeds + 2 1/2 Tbsp water)
1/2 cup Raw cane sugar
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Cardamom
1/4 cup Coconut oil, melted
Zest from 1 orange
1 1/2 cups Fresh squeezed orange juice
1 1/2 cups Frozen raspberries


Preheat the oven to 400 degrees F and line a muffin in with liners or lightly spray.

Grind the flax seeds into a meal and combine with the water in a small bowl.

In a large bowl combine the Sprouted Khorasan flour, raw cane sugar, baking powder, baking soda, salt and cardamom.

In a separate bowl, whisk together the flax egg, melted coconut oil and orange zest.

Add the wet mixture to the dry ingredients, stir to combine. Fold in the raspberries.

Divide the batter into the prepared muffin tin. Bake for 15-20 minutes until lightly browned and a toothpick inserted in the muffins comes out clean.