When we first began our traditional transition, muffins and pancakes were the first things I experimented with. WE LOVE OUR MUFFINS AND PANCAKES and I wanted to put this new eating style through the ultimate test….my hubby and kids! I must also say that I tried many soaked muffin recipes and after much trial and failure, this is the only one that made the cut. These not only appear as part of a healthy breakfast but they are so moist and delish that I have since adopted these as our go to Birthday Cupcakes! Throw a little cream cheese icing or whipped cream on top and voila!
**remember because these require soaking time to break down the phytic acid, start these at least the night before you plan on baking them.
2 cups organic spelt flour
3/4 cup of sour dairy- milk with 1 T lemon juice, whey, kefir (If using yogurt use 1 cup)
1/2 c melted coconut oil or butter
1/2 c sucanat or coconut sugar
1/4 tsp sea salt
1 c organic mashed banana or pureed pumpkin (or a combo)
2 pastured eggs
1 tsp organic cinnamon
1/2 tsp organic nutmeg
1/2 tsp organic cloves
1/4 tsp baking powder
1 1/2 tsp baking soda
1/2 cup raisins or organic chocolate chips
1. Combine flour, dairy and oil and stir well to incorporate.
2. Cover with a tea towel and leave in a warm location to soak 12-24 hours.
3. Preheat oven to 325′
4. Using your electric mixer on a low speed, add sugar and salt to soaked mixture
5. Add banana, eggs, cinnamon and nutmeg and cloves and continue to mix until well combined.
6. Add in baking powder and baking soda and mix until just combined.
7. Stir in raisins.
8. Pour into greased or lined muffin trays and bake for 15-20 minutes (depending on the size).