Sprouted Banana or Pumpkin Bread

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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 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.

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

 

Banana Nut Cacao Muffins or Bread
Prep time: 
Fermentation time: 
Total time: 
Yield: 1 loaf or 12 muffins
 
Sprouted flour, honey, and raw cacao make these a nutrient-dense, delicious alternative to store-bought muffins, which are often loaded with rancid vegetable oils!
Ingredients
  • ¾ cup/180ml honey (250g by weight)
  • 2 chicken eggs
  • 1⅔ cup (400ml), 250g by weight sprouted flour (whole wheat or spelt)
  • ½ cup (120ml) coconut oil (105g by weight)
  • 3 very ripe bananas (you can use frozen & re-thawed brown bananas) OR 1 cup (250ml) pumpkin puree
  • ½ cup (120ml) crushed walnuts (preferably soaked) and/or pepitas (pumpkin seeds) and/or pomegranate seeds
  • OPTIONAL ¼ cup (60ml) raw cacao nibs
  • ½ tsp. ground nutmeg
  • ¼ tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. sea salt
  • ½ tsp. ground clove
Instructions
  1. Preheat oven to 325F.
  2. Melt coconut oil over low heat.
  3. Combine all other ingredients except pomegranate seeds into a mixing bowl. Bonus points for grating spices (cloves, nutmeg) fresh.
  4. When coconut oil has cooled (to 110F or lower), add to bowl.
  5. Mix thoroughly.
  6. If using, gently stir in pomegranate seeds so as not to break them.
  7. Lightly grease (using butter or coconut oil) muffin tin or 9"x5" loaf pan.
  8. Evenly distribute batter into muffin cups (optionally place paper cupcake liners first) or pour into loaf pan.
  9. Place into oven.
  10. Muffins should take about 30 minutes; bread should take about 60. Start checking in on bread starting at 45 minutes.
  11. 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.
  12. Remove from oven, let cool and then remove from pan.
  13. Serve warm with butter, or a savory jam!
  14. Store at room temperature in a cool, dry place. Slice and freeze any bread or muffins that you won't consume within 3-4 days (otherwise they can get moldy!)

 

Inspired by this Kitchen Stewardship recipe for Pumpkin muffins