Sourdough Fresh Milled Flour Muffins – No Sugar

Kayla Ruetten

If you want the best taste of fresh fresh milled flour plus asuper easy beginner muffin, this recipe is for you. These sourdough fresh milled flour muffins have just a handful of ingredients and no refined sugar. They come together quickly for breakfast or dessert. Everyone who has tried these loves the fluffy, moist and bakery fresh taste. I try to bake enough of these to eat fresh plus freeze for quick snacks to pull from later. I love using sourdough starter for added gut health, and this recipe uses a good amount of it.

New to fresh milled flour? These muffins are a simple and easy recipe to start with. With simple ingredients, you need no rise time, folds, or yeast. We like to keep our meal system super simple, and this muffin recipe can be used as a base recipe with different mix in options, such as nuts and dried fruits. As a bonus, they freeze and thaw very well; perfect for busy families.

Helpful Resources to Make This Recipe

• flour mill
• soft white wheat berries
• stainless steel muffin tins
• unbleached, lower toxin muffin liners
• coconut oil
• honey (preferably raw)
• real vanilla extract

Ingredients

• 2 cups finely ground fresh milled flour (I used soft white wheat)
• 1 cup water
• 1 cup chocolate chips (or other mix ins)
• 1/2 cup honey
• 1/2 cup active sourdough starter
• 1/3 cup melted coconut oil
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon baking soda

1. Taste. The flavor comparison of freshly milled flour to store-bought flour is so fresh! The smell and taste are just so much more “grain-forward”.
2. Quick & easy to prepare. You can make this recipe with just a few ingredients and no rise time, folding, or yeast needed.
3. Healing diet friendly. This recipe has fresh milled flour, which is completely different than using store-bought flour. It is lightyears healthier and less inflammatory than even from scratch sourdough using store-bought flour. Whether you are eating GAPS, Paleo, whole food, or just becoming more ingredient aware, this recipe is can be a compatible next step following many healing diets.
4. Versatile. You can use this recipe for a base muffin recipe, switching out your mix-ins, like nuts and dried fruits.
5. Simple ingredients. No need for any specialty or unfamiliar ingredients. Just the basics.

Gluten Sensitivity

Why are so many of us sensitive to gluten? Is it actually the gluten? Or is it modern flour, processed and stripped of nutrients? Perhaps a combination of processed flour + the poor immune and digestive system so many of us and/or our children seem to have. It has become so common to have allergies, asthma, or some sort of auto-immune condition that it doesn’t seem abnormal. It is not normal, just because it is common. As our family healed from food allergies using a gut healing protocol, we learned how to re-create favorite recipes with healthier alternatives. With myself and all our children being gluten-sensitive, we were so thrilled to discover we tolerate fresh milled flour well. Check out the process we used to heal from food allergies, auto-immune, and eczema here.