A new favorite muffin :)

One of my favorite bloggers, Lindsay at Passionate Homemaking, posted this recipe recently and my family loved it. I ended up cooking them a little longer than she mentioned because I used bananas I had just thawed from the freezer and they were still cold. I like the recipe because all the sweet fruit made it possible to decrease the sweetener. I used about 3/4 cup honey instead of sucanat and it worked fine. I'll probably try 2/3 cup next time. I was out of coconut oil, so I used butter instead. And I'm pretty sure I had a lot more cinnamon than the recipe called for because my toddler shook it in :) I doubled the recipe and froze them for a quick breakfast when needed. If you like these, you should really try out Lindsay's other recipes because we have loved all the ones we have tried!

• 2 cups whole wheat flour (or 2 cups sprouted flour and skip the soaking!)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2/3 cup coconut oil, melted
• 1 cup sucanat or rapadura
• 2 eggs flaxseed binder
  
• 1 teaspoon vanilla extract
• 1/4 cup cultured buttermilk, kefir, yogurt, or acid medium of your choice
• 1 cup ripe bananas, mashed
• 2 apples – peeled, cored and shredded

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the coconut oil and sucanat/rapadura. Beat in the eggs one at a time, then stir in the vanilla and buttermilk/yogurt/kefir. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Soaking Adaption: Combine flour, coconut oil, acid medium (buttermilk, yogurt, etc), and an additional 1/4 cup warm filtered water. Mix thoroughly and then cover and leave at room temperature for 12-24 hours. After soaking, add the sucanat/rapadura, eggs, and vanilla. Mix thoroughly as there may be small clumps of soaked dough that needs to be broken down. Fold in the mashed bananas and apples. Gently and quickly incorporate the salt, baking soda and baking power. Fill each muffin cup full. Bake as described above.