Banana or Pumpkin Bread or Muffins

Loaf or muffins? Banana or Pumpkin? It’s four recipes in one!

Ever looking for ways to satisfy my sweet tooth while paying attention to what I eat and their ingredients, I am slowly entering the world of baking. These sprouted flour muffins/bread are a good start, as it employs the “muffin method” where all ingredients are added to a single bowl. Depending on what I have on hand, I make them with homemade pumpkin puree (winter or spring) or with very ripe bananas.

I will often let bananas get very ripe, when their skin is almost completely black (which is when they are sweetest), then freeze them. Subsequent defrosting then makes them perfect for mashing with this recipe.

I’ve also found a way to incorporate “discarded” sourdough starter (the leftover mixture of sourdough flour and water after feeding your starter). Note that if you are using this kind of starter (as opposed to an active, bubbly starter), you still need to add “lift” to the batter (that is, with baking powder and baking soda).

Here’s why sprouting seeds, nuts and grains is important.

 

Banana or Pumpkin Muffins or Bread

Versatile recipe for muffins using sourdough discard
Prep Time 20 minutes
Baking Time 45 minutes
Course Breakfast, Snack
Makes 1 loaf or 12 muffins

Ingredients

  • 200 g (1 ⅓ cup), 320ml, whole wheat, spelt or all-purpose flour
  • 100 g (½ cup) discarded sourdough starter
  • 105 g (1/2 cup) coconut oil
  • 250 g (3/4 cup), 180ml honey
  • 2 chicken eggs
  • 3 very ripe medium bananas OR
  • 250 ml (1 cup) pumpkin puree
  • 8 ml (3/4 tsp.) sea salt
  • 5 ml (1 tsp.) baking soda
  • 1.5 ml (1/4 tsp.) baking powder

Spices

  • 3 ml (1/2 tsp.) ground nutmeg
  • 3 ml (1/2 tsp.) ground cinnamon

Optional

  • 120 ml (1/2 cup) crushed walnuts, and/or pepitas (pumpkin seeds) and/or pomegranate arils
  • 60 ml (1/4 cup) raw cacao nibs
  • 120 ml (1/2 cup) fresh or frozen blueberries

Instructions
 

  • Preheat oven to 325°F/163°C.
  • Melt coconut oil over low heat just until it liquefies.
  • Combine all other ingredients except pomegranate seeds into a mixing bowl. Bonus points for freshly grating spices (cloves, nutmeg).
  • When coconut oil has cooled (to 110°F or lower), add to bowl.
  • Mix thoroughly.
  • If using, gently stir in pomegranate seeds so as not to break them.
  • Lightly grease muffin tin (using butter or coconut oil) or 9"x5" loaf pan, or use parchment paper or muffin cup liners.
  • Evenly distribute batter into muffin cups or pour into center of loaf pan.
  • If using berries, add a few to each muffin cup, or gently fold and press into loaf.
  • Place into oven.
  • Muffins take about 25 minutes; bread takes about 60. Start checking in on bread starting at 45 minutes.
  • Use the 'toothpick test' by sticking a clean toothpick into the center of the loaf or largest muffin. If it comes out clean (no crumbs), then it's done. If not, let it bake a few more minutes and check again.
  • Remove from oven, let cool and then remove from pan.
  • Store at room temperature in a cool, dry place. Slice and freeze any bread or muffins that you won't consume within a few days. Reheat in toaster oven on medium temperature (350°F/177°C).

 

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