- 4 cups of whole grain flour, preferably freshly ground (I used whole wheat)
- 1 and 1/2 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey, or apple cider vinegar). I used kefir and milk.
- 1 cup melted butter or coconut oil
- 2 cups mashed banana (or use pureed pumpkin, squash, sweet potato, carrot or applesauce)
- 1 cup sucanat or granulated palm sugar
- 4 eggs, pastured or free-range organic
- 1/2 tsp baking powder
- 3 tsp baking soda
- 1 tsp sea salt
- 1/4 cup ground flax seeds (optional)
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- Other Optional add-ins: ground cloves, 1 cup raisins, dried cranberries, chopped dates, chocolate chips or crispy nuts (I confess we love pecan and chocolate chips!)
1. In a glass bowl, combine the flour, dairy, and melted butter together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth.
2. Once the batter has had a good soak, you can add it to the rest of the ingredients. I use my Kitchen Aid mixer to get everything incorporated really well! I mix the sucanat with the eggs, add in the bananas, then the batter a spoonful at a time, and then add the other ingredients. (You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine!) Fold in your add-ins at the end, if using.
3. Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 350 degree oven for about 20 minutes. When they are done, a toothpick inserted into the center should come out clean and the muffin tops should be slightly springy. This recipe makes me about 36 regular sized muffins. You can halve or double the recipe with success. Enjoy!