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.