Here is my go-to recipe for soaked muffins. I've adapted a recipe I found online. Everyone seems to like these (especially if I don't add dates!); I'll admit that the texture is wonderfully soft and the taste is quite good. I also like the combination of wheat and oats. We had these this morning with our JuicePlus+ Complete shake. T topped them with chopped pecans, which was lovely!
Why soak the grains? To make them easier to digest. For more on soaking grains and for other recipes, please look at this site.
Basic (Cinnamon) Soaked Muffins
Makes 1 dozen muffins.
1 and 1/2 cups whole wheat flour
1/2 cup rolled oats
1 cup kefir (or 1 cup milk plus 1 or 2 Tbl. raw apple cider vinegar)
1/2 Sucanat or evaporated cane juice (or honey)
1 tsp. vanilla
1/2 cup virgin, unrefined coconut oil (liquid)
1 tsp. sea salt
2 tsp. baking powder (aluminum free)
3-4 Tbl. ground flax seed
2 tsp. cinnamon
1/4 tsp. nutmeg
Optional add-ins: 1/2 cup raisins or dates; or chopped nuts or coconut; or 1 cup shredded zucchini, apple, or carrot (may take longer to cook)
1. In mixing bowl, combine flour, oats, and kefir or milk. Cover and let soak overnight, up to 24 hours.
2. When ready to bake, preheat oven to 350 degrees. In separate mixing bowl, whisk eggs, sweetener, and vanilla. Continue whisking and add coconut oil, combining until smooth.
3. Add salt, baking powder, spices and flax to wet ingredients. Whisk until smooth. Add wet ingredients to soaked flour mixture and blend until smooth. Add any optional ingredients desired and incorporate.
4. Fill oiled or lined muffin tins generously with batter (about 3/4 full). Top with chopped nuts, if desired.
5. Bake for 20-25 minutes until golden browned and a toothpick inserted in the center of the muffin comes out clean. Transfer muffins to a cooling rack. Store in an airtight container.
Other notes: Sometimes I add almond milk to the grains for soaking if the kefir makes it look too thick; I want all of the grains to be moist. These are very good with shredded fruit or zucchini.