Ingredients

• 1 1/2 cups organic wheat bran
• 1 cup sprouted organic red wheat flour
• 1/2 cup sprouted organic buckwheat groats
• 1/4 cup organic black chia seeds
• 1 1/2 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• Wet Ingredients
• 1 large organic ripe banana, mashed
• 1 cup organic unsweetened apple sauce
• 1/2 cup organic whole buttermilk
• 4 egg whites, pastured or organic
• 1/4 cup molasses
• 1 large organic pear, diced
• 5-6 fresh organic figs, chopped

Directions

1. Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.

2. In a large bowl combine dry ingredients and whisk to blend well. Set aside.

3. In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs

4. Spoon mixture evenly into the 9 lined muffin cups

5. Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.

6. Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.

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