Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Made with Freshly Milled Sprouted White Wheat

Servings: 12
Prep + Cook Time: 35 minutes

Ingredients


  • 325 g freshly milled sprouted soft white wheat flour
  • 95 g coconut sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup whole milk or buttermilk
  • 2 eggs
  • ½ cup melted coconut oil
  • 2 tsp vanilla extract
  • 300 g very ripe mashed bananas (about 3 medium bananas)
  • 1 cup dark chocolate chips

Instructions

  1. Line a 12-cup muffin pan with paper liners or grease well.
  2. Mill the sprouted white wheat berries on the finest setting.
  3. In a medium bowl, whisk together the freshly milled flour, coconut sugar, salt, baking soda, and baking powder.
  4. In a large bowl, whisk together the milk, eggs, coconut sugar, vanilla, and mashed bananas.
  5. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Allow the batter to rest for 20 minutes to fully hydrate the fresh-milled flour. Meanwhile, preheat the oven to 375°F.
  8. Divide the batter evenly among the muffin cups, filling each nearly full. Sprinkle a few extra chocolate chips on top, if desired.
  9. Bake for 20–23 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes:

For flour, you can use soft white or einkorn. For milk you can use any milk of choice. chocolate chips can also be swapped for walnuts

Per serving

  • Calories: 310
  • Protein: 5 g
  • Carbohydrates: 39 g
  • Fat: 16 g