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Wednesday, October 26, 2011

Sprouted Wheat and Banana Muffins

I know, yet another muffin recipe, but hey I like experimenting! :-)
The almond meal mellows out the sprouted wheat flavor abit and creates a lighter pastry. These are more like a sweet spice bread than a typical muffin and the flavor is remiscent of banana bread with a hint of coconut flavor. :-)


Approx 3 1/2 cups sprouted wheat flour
2 cups almond meal
3 tsp aluminium free baking powder
3 TBSP cinnamon powder
1/2 tsp cardamom powder
1 tsp nutmeg powder

 Mix all the above evenly.

2 banana's peeled and chopped roughly
Approx 1/2 cup coconut oil
1 cup maple syrup
2-3 TBSP vanilla essence

Blend all the above ingredients til smooth.

Mix wet and dry ingredients with enough cool water to create a thick wet dough (sprouted wheat flour already has alot of moisure, so less liquid is better than more).

Spoon the mixture into a greased muffin tray or muffin cases. I also put a light dusting of almond meal in when I use a muffin tray, to help prevent sticking. Bake at 375 degrees Fahrenheit for approx 35-40 mins til dark golden brown.

Gently remove from tray while warm. Makes approx 12 large muffins.

Good served warm or cold. I like them warm with butter. :-)

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