Back to the Basics of Cooking... Soaked Grain Banana Muffins

Soaked Grain Banana Muffins

12-24 hours before you want the muffins (I do it sometime the night before we want these for breakfast):
Soak: 3 cups of whole grain flour (wheat, spelt, whole wheat pastry or kamut) I also added a 1/2 cup steel cup oats (you do not need to do this if you don't want too).   
2 cups of organic buttermilk OR 1 cup organic plain yogurt & 1 cup clean water OR 2 cups organic milk & 2 Tbsp. organic unfiltered apple cider vinegar.
Stir together well in a glass bowl. Cover and leave on the counter overnight (8-24 hours).
In the morning you are going to stir your flour and find a goopy mess. Congratulations! You did it just right.

Preheat your oven to 375 degrees.
Add the following to the soaked flour and mix well:

3 eggs      
1 teaspoon sea salt      
1/2 cup organic maple syrup, reaw honey, or organic sugar      
2 teaspoons baking soda      
1/4 cup melted butter or coconut oil      
2 teaspoons pure vanilla extract      
2 large ripe bananas, mashed      
chopped pecans or walnuts, optional

Now you can stir that as you add things or you can dump it all in and stir at the end. If your butter or oil is hot from melting – don’t pour it right on the eggs.   Ask me how I know.  The texture is going to be different than a muffin batter that you are used to.  But just stir it up really good.  I take over the stirring at the end so that it is really combined well.
Grease your muffin pans or use liners. Scoop the batter into each cup – about 1/4 cup or 3/4′s full.  This recipe will make about 2 to 3 dozen muffins – if that is too many for you, they freeze well. They will need to bake about 20 minutes, but watch them.  They cook a little slower than a regular muffin. You might need to turn the oven down to 350 in order for them to get done all the way through without being over brown if your over runs hot.