Breakfasts were starting to all look alike around here. So, I thought it would be nice for a change. I started filtering through some of my favorite blogs for breakfast ideas. I came across a breakfast carnival at The Nourishing Gourmet and several other good ideas. I wrote a few down for the weekly menu plan to try out. Today, I tried this recipe for sprouted banana muffins by Cheeseslave. It originally calls for 3-4 bananas and also is for bread, not muffins. So, I adapted it slightly to fit my needs. Coincidentally, a regular recipe for banana muffins looks almost the same as the sprouted one. And they turned out great! You couldn’t really tell it was sprouted grain. This is great news if you’re in the swapping out AP flour for sprouted flour. Looks like I will be just using regular recipes for quick breads and subbing out the flours (among other unhealthy ingredients).
Here is the exact measurements I used for these muffins. It made about 11 muffins. Normally I would double or triple, but on a crash test, I just wanted to be sure it would turn out.
Banana Muffins – with sprouted flour
- 1/3 c butter, melted
- 1/4 c honey or maple syrup
- several drops Vanilla Stevia
- 1 tsp baking soda – aluminum free
- 1/2 tsp real salt
- 2 eggs, pastured and local
- 2 ripe bananas, mashed
- 1 1/2 c sprouted flour (I use red wheat, spelt, or white hard wheat normally)
- Melt butter in saucepan. Add honey or syrup to it when melted.
- Mash bananas and add eggs, salt, stevia, and soda. Mix well.
- Add in flour to egg mixture. Stir until incorporated.
- Pour and mix in the butter mixture. Stir it good.
- Oven should be preheated to 350 degrees.
- Line stainless steel muffin pans with non-bleached muffin papers, or grease the pan.
- Spoon in 1/3 cup into each muffin holder.
- Sprinkle a little sucanat or rapadura if you like.
- Bake for about 20 minutes.
- Enjoy with some fresh poached eggs and real butter.