As much as I want my kids to be eating more vegetables, my push for more veggie consumption has made me realize that I really enjoy eating grains. But, I know grains are not the most nutrient-dense food, so if we're going to eat them I want them to be the very best grains they can be: whole grains, preferably soaked or sprouted. (Soaking whole grains for 12ish hours with an acidic liquid in a warm place increases available nutrients and improves digestion. See Amanda Rose's phytic acid web site for more information.)
I found this great basic recipe for Basic Soaked Muffins at gnowfglins.com. I replaced the milk with coconut milk beverage; it already calls for coconut oil which is my preferred non-dairy fat. We added a whole cup of blueberries (of which big brother has become a big fan).
They are fabulous muffins--moist and lightly sweet. They were a big hit all around and made for a nicely balanced breakfast served with scrambled eggs. Hmm . . . after scouring my picture files, it appears I neglected to snap a photo of this blueberry yumminess.
Stay-tuned for a delicious spicy pumpkin variation on this muffin recipe!