Uh…YUM! That’s all I have to say about these muffins. You will not believe how good they are for you either. These are stock full of a variety of whole grains (even better if you include the soaking option) , eggs, good fats, fruit, and honey goodness. These are best when topped with grass-fed butter. And you can even get crazy with it by adding nuts or chocolate chips (a favorite with the kids).
I adapted this recipe for consistency from this recipe from Passionate Homemaking and they turned out fantastical both times I made them. They are an easy beginner recipe for soaking grains too as it turns out well each time. Baby steps…
As I mentioned before it does contain a variety of grains. But you can mix them up if you like. These are readily available at any natural foods store and you can get the flour version of spelt and whole wheat pastry flour easily. The millet is not usually ground and if you don’t have a grain grinder then you could probably just do it in your regular blender. (let me know how that worked if you try it though) I just used my blendtec and it worked like a charm.
So, lets get to it. Here’s what you need:
1 1/4 cup whole wheat pastry flour
1 1/4 cup spelt flour
1/3 cup Millet flour
3-4 medium-sized bananas
2 eggs (farm fresh preferred)
1/2 cup butter or coconut oil ( I used grass fed cultured butter but also had great success with coconut oil)
1/2 cup honey (raw if you can get it, local even betterit’s good for allergies)
1 cup acid medium (plain yogurt, kefir, buttermilk, whey, etc.)
1 tsp. of each: salt, baking soda, baking powder
about 1/3 cup applesauce
Easy soaking step: combine flour, acid medium, honey, butter or oil and place in a bowl overnight to break down the phytic acid and make the nutrients in the flour more digestible). You can cover it lightly.
The next day (or 12-24 hours later) add the remaining ingredients. You will need to use a hand mixer or whatever you have to get the job done. Mash the bananas up before mixing in with the other ingredients though. You want to whip the batter until it is smooth enough to ladle into muffin tins.
Once the batter is mixed completely go ahead and ladle it into greased muffin tins to about 3/4 capacity. Bake between 375-400 for about 15 mins or until golden on top. Take them out of the oven and let them cool a few mins. before slathering them with grass-fed butter and eating them. These also freeze extremely well. We have them for breakfast along with a smoothie and everyone loves them! Can’t get enough.
Makes about 22 muffins