Four recipes in one!
Ever looking for ways to 1) 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’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” (that is, chemically through baking soda).
Banana or Pumpkin Muffins or Bread
- 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
- 3 ml (1/2 tsp.) ground nutmeg
- 3 ml (1/2 tsp.) ground cinnamon
- 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
- 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).