Monday, January 31, 2011

Delicious Blueberry or Banana bread/muffins

Because my baby is due very soon (any day now!!!!), I have not been trying out new recipes. I've just been trying to stock my freezer with recipes that I know we will enjoy. However, I recently decided to splurge and buy some sprouted flour so that I wouldn't have to worry about the soaking step in my recipes (anything to make my life easier at this point!). Sprouted flour opened up a whole new collection of recipes to me and this recipe is the first one that I tried. So easy and delicious! I made a loaf of banana bread and one of blueberry bread and they both turned out great! I didn't even fool with the crumb topping since I wasn't sure if it would freeze well, but I'm sure that they would be even better if you included it! Thanks to Lindsay at Passionate Homemaking for such a great recipe!!

  • 1 1/2 cups whole wheat flour (whole wheat pastry/soft spring wheat is the best!)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup rapadura or sucanat (natural sweeteners)
  • 1 egg, lightly beaten
  • 1/3 cup butter or coconut oil, melted – or replace with half applesauce, as desired
  • Blueberry Variation: Replace bananas with 1 cup of fresh or frozen blueberries and 3/4 cup applesauce. Yum!

Topping, optional:

  • 2 Tbsp whole wheat flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1/4 cup rapadura, optional
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).
  3. Optional: In a small bowl, mix together 1/4 cup rapadura, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. I normally just sprinkle with cinnamon and a little rapadura.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean


Claire said...

Question. Did you use the sprouted flour in this recipe? It says whole wheat flour. I love sprouted flour and this recipe looks awesome. Thanks.

Meg said...

Yes; I just substituted the sprouted flour for what she recommended and it worked great!