Overnight Soaked Whole Grain Muffins with Apple Cinnamon
Traditional whole grain muffins enhanced through overnight soaking, which breaks down phytic acid and improves digestibility while creating incredibly moist, tender crumb. The combination of whole wheat pastry flour and rolled oats provides hearty nutrition, while raw apple cider vinegar aids fermentation. Coconut oil and Rapadura sweetener keep these naturally wholesome. Perfect for breakfast meal prep or healthy snacking, with endless customization through optional spices, fruits, and nuts. The soaking technique transforms dense whole grain baking into light, fluffy results.
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ cups rolled oats
- 2 tablespoons raw apple cider vinegarwhey1:1fermentationadds dairy
adds acid for soaking process
- 1 cup raw milknon-dairy milk1:1dairy-free
any plant milk works
- 2 organic or pastured eggs
- ½ cups Rapaduramaple syrup0.33:1liquid sweetener
reduce other liquids slightly
- 1 teaspoon vanilla extract
- ½ cups coconut oil, melted
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon(optional)
- 1 teaspoon ground ginger(optional)
- ¼ teaspoons ground nutmeg(optional)
- ½ cups raisins(optional)
- ½ cups soaked and dehydrated nuts(optional)
- ½ cups unsweetened shredded coconut(optional)
- 1 cup shredded apple
Instructions
- 1
Combine flour, rolled oats, apple cider vinegar, and milk in mixing bowl
- 2
Cover and let soak overnight, up to 24 hours
- 3
Preheat oven to 375 degrees Fahrenheit
- 4
Whisk together eggs, sweetener, and vanilla in separate bowl
- 5
Add coconut oil while whisking to avoid cooking eggs
- 6
Whisk until smooth
- 7
Add salt, baking powder, and spices to wet ingredients and whisk fully
- 8
Add wet ingredients to soaked flour mixture and mix until smooth
- 9
Add optional ingredients and mix to incorporate
- 10
Fill oiled or lined muffin tin three-quarters full with batter
- 11
Bake for 20 to 25 minutes until toothpick comes out clean and golden brown
- 12
Transfer muffins to cooling rack
- 13
Cool 15 minutes before removing liners
- 14
Store in airtight container when fully cooled
Tips
Soak flour mixture up to 24 hours for maximum digestibility and improved texture - longer soaking breaks down more phytic acid.
Ensure coconut oil is not too warm when adding to eggs to prevent scrambling - let it cool slightly after melting.
These muffins freeze beautifully for up to 3 months - wrap individually and thaw at room temperature for easy breakfast prep.
Good to Know
airtight container few days room temperature, refrigerate up to 1 week
can soak flour mixture 24 hours advance, bake fresh
room temperature or slightly warmed
Common Mistakes
ensure coconut oil not too hot to avoid cooking eggs
do not overmix batter after adding wet to dry ingredients
allow full cooling before storing to prevent condensation
Substitutions
Dairy-Free Swaps
any plant milk works
General Alternatives
adds acid for soaking process
FAQ
Can I use different flours instead of whole wheat pastry flour?
Yes, you can substitute with regular whole wheat flour, spelt flour, or even all-purpose flour. Whole wheat pastry flour gives the lightest texture, while regular whole wheat will be denser.
What if I forget to soak the flour mixture overnight?
You can still make the muffins but they will be denser and less digestible. For best results, try to soak at least 4-6 hours minimum, though overnight is ideal.
How long do these muffins keep and can I freeze them?
Store at room temperature for 3-4 days, refrigerated for up to 1 week. They freeze beautifully for up to 3 months - wrap individually and thaw at room temperature.