Soaked Banana and Coconut Muffins
Soaking most of the ingredients in this recipe is a healthy way to eliminate Phytic acid, making it easier to digest. It also makes the muffins moist and delicious!
Soaking most of the ingredients in this recipe is a healthy way to eliminate Phytic acid, making it easier to digest. It also makes the muffins moist and delicious!
- 1 egg
- 2 tablespoons butter melted
- 1/2 tsp salt
- 3/4 cups milk
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp. olive oil
- 1 cup unsweetened coconut (shredded)
- 1/3 cup honey
- 2 very ripe bananas
- 1 tsp. cinnamon
- 1 tsp nutmeg
- 1 1/3 c flour of choice ( i used whole wheat pastry flour)
- prepare muffin tins or use cute papers ;)
- Carbohydrate 20.7008229172398 g
- Cholesterol 21.629250001268 mg
- Fat 8.32509666707878 g
- Fiber 1.21370748312287 g
- Protein 2.89749208374164 g
- Saturated Fat 4.93350008356982 g
- Serving Size 1 1 Serving (105g)
- Sodium 316.558650005072 mg
- Sugar 19.4871154341169 g
- Trans Fat 0.645464958381266 g
- Calories 167 calories
Step-by-step
- combine first nine ingredients in a bowl. cover with towel or loose fitting lid, and let sit overnight.
- in the morning, stir in remaining ingredients.
- bake at 325 degrees for 25 minutes.
Bakers frequently rush the overnight soaking phase, missing the chemical breakdown that reduces phytic acid and softens dense whole grain flours for a lighter crumb. Letting the initial mixture of dairy, fats, and starches rest covered for twelve hours hydrates the flour completely without requiring chemical dough conditioners. When portioning batter into standard twelve-cup aluminum pans, grease any exposed metal surfaces thoroughly because the natural sugars in honey and ripe bananas caramelize quickly during baking at 325 degrees.
Storage and Scaling Mechanics
Once cooled on a wire rack, transfer extra baked goods into airtight freezer bags where they maintain optimal texture for up to three months. Reheat frozen items individually in a 350-degree oven for eight minutes rather than using a microwave, which introduces excess moisture and ruins the crust. Doubling this recipe works reliably for large batches, though measuring liquids by weight rather than volume prevents structural collapse when scaling ingredients beyond a standard yield.
- Bake until a wooden toothpick inserted into the center emerges clean with no wet batter clinging to it.
- Cool items for ten minutes in the tin before transferring them to a wire rack to prevent tearing.
- Store at room temperature for no more than forty-eight hours before moving them to refrigeration.
