Rich flavor and pleasant sweetness with apple and banana together! This recipe works equally well as a delicious muffin or dressed with a frosting for a yummy cupcake. We made this recipe for both our little ones’ birthdays this year in cupcake form and found it incredibly scrumptious! I have adapted the recipe to be soaked as well (in incorporate the benefits of breaking down the phytates), if you desire. I have no doubts this could be easily be used as a soaked cake baked in a 13×9 inch pan, so that is the next experiment!
- 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 (or flaxseed binder – this works perfectly well if you don’t have eggs! I would know since I didn’t have eggs the second time.)
- 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
- 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.
- 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.
- 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.
Frosting: For a yummy but rather unhealthy frosting, I used 3/4 cup powdered sugar, 3/4 package cream cheese (softened), and 1 Tbsp milk. Fabulous!
Makes 14-15 cupcakes.