Soaked Chocolate Banana Oat Muffins

By | June 14, 2011

Who says you can't have chocolate for breakfast? These soaked Chocolate Banana Oat Muffins are absolutely yummy and a great way to start the day.
Who says you can’t have chocolate for breakfast? These soaked Chocolate Banana Oat Muffins are absolutely yummy and a great way to start the day.

Ever since reading Nourishing Traditions, I have been trying to experiment more with soaking grains. I have found that baking with exclusively whole grain flour can make for dried baked goods. Soaking seems to eliminate that problem.  I got hooked after I tried Sue Gregg’s blender waffle recipe which soaks over night. I make those at least once a week. (For the reasoning behind soaking, The Nourishing Gourmet has great explanations here and here.)

I have found though that there aren’t that many recipes out there for soaked baked goods. So I have been experimenting a bit. Today’s experiment turned out pretty well.  These chocolate banana oat muffins are light and moist.  They are a great way to satisfy any chocolate craving!

By the way, this recipe calls for cocoa nibs – which are a delicious way to add more nutrients to the recipe. Cocoa nibs are full of antioxidants. I found mine at Whole Foods. You should be able to find them at any health food store or you can also find them on Amazon. The cocoa nibs add a delightful crunch that reminds you of nuts. Feel free to substitute your favorite type of nuts if you can’t find the cocoa nibs.

Soaked Chocolate Banana Oat Muffins

Step 1:
In a medium sized bowl, Mix until just combined. It will be a stiff. Let soak overnight.

  • 1 cup whole wheat flour
  • 3/4 cup oat flour (You can grind your own easily in a blender.)
  • 3/4 cup water
  • 2 tbs yogurt or kefir

Step 2:

Combine the following with the soaked flour mixture in a food processor.

  • 1/4 cup coconut oil, melted
  • 1/3 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1 egg
  • 1 tsp vanilla
  • 1 mashed banana
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda

Process until well combined.  Then fold in 1/2 cup of cocoa nibs. Fill a greased muffin pan 2/3 full and bake at 350 for 15-20 minutes. Muffins are done when a toothpick inserted in the center comes out clean. Makes a dozen muffins.

Want to learn more about why I soak my grains?  Check out this book…

If you make these chocolate banana oat muffins, you will have to come back here and let me know how they turned out.  So tell me… What are your favorite types of muffins?

If you liked this Chocolate Banana Oat Muffins Recipe, here are some other yummy recipes you might enjoy…

Soaked Whole Wheat Tortillas Recipe Sourdough Soft Pretzel Recipe Cheddar Sourdough Biscuits Recipe

2 thoughts on “Soaked Chocolate Banana Oat Muffins

  1. Amanda

    Those look very yummy. I’m going to have to make those. Thanks so much for the recipe 🙂

    Reply

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