Do you know what the best surprise is? Your favorite person will show up at your workplace and deliver beautiful, delicious, and healthy bite-sized treats. The best part: These banana muffins are big enough to share among at least 10 people, beautifully arranged on a large tray, and topped with cream cheese, chocolate-covered dried banana chips, and dried edible flowers. It was decorated with. .
Any chance? It was Friday and this lovely, walking sun ray human wanted to show her love through her food.
It got me thinking about love languages, and food is apparently the sixth love language most of us have in common. In my opinion, preparing a meal for someone is the ultimate expression of compassion and love. It means that I care about you and that you are important. Every time I took a bite of one of these muffins, I imagined my friend in the kitchen, smiling, preparing the muffins, and preparing with great anticipation for the treats to be delivered. I experienced the love and warmth she brought to this world and our community wherever she went. What a talent you can hone!
The recipe I’m sharing with you is a hearty, healthy muffin that’s not too sweet and perfect for breakfast or an on-the-go snack. I love spreading nut butter on my breakfast muffins and sprinkling them with seeds to add a little extra protein. Hopefully you have some wild Kodiak blueberries in your freezer to add to the batter, but you can use any frozen berries for this recipe. Don’t forget to save some to share with your loved ones.
Sprouted buckwheat banana blueberry muffins
Adaptation by Second Springs Food
1 1/2 cups sprouted buckwheat or spelled flour
1/2 cup large flaked rolled oats
1/4 cup milk or milk substitute
Preheat oven to 375°F. Combine dry ingredients in a large bowl.
Mash the bananas with a fork and whisk them with the wet ingredients. Add wet ingredients to dry ingredients and stir until combined (do not add blueberries yet).
Let the dough rest for 5 minutes. Germinated buckwheat flour is dry, so this resting time allows it to absorb more water. Meanwhile, prepare a muffin tin with paper or silicone baking cups or lightly grease.
Stir the blueberries into the batter and spread evenly into the muffin tin (the cups will be full). Bake for 20-25 minutes, until a toothpick comes out clean. Transfer to a wire rack to cool.
Janelle Solinger is a farmer, lover of all things local, and a health and wellness advocate. She is co-owner of her Bounty Farm and Rooted Nursery, where she developed her love of food and flowers. Contact her at janellesolinger@gmail.com.
