Muffins are a great item to prepare in advance. They freeze well and are very portable, perfect for a healthy, on-the-go snack or light meal. For this version I tried to keep them as nutritious as possible by starting with a base of sprouted spelt and sprouted buckwheat flours. This extra step in the processing creates a whole grain flour that is easy to digest, with more bioavailable nutrients.
From there, the muffins get some density and healthy fats from almond meal (ground almonds) and moistness from apple sauce, Greek yogurt and a bit of cultured butter. Natural sweetness comes from dates and maple syrup and vanilla and cinnamon add a bit of seasonal spice.