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Loading The Journey, Part Two
  • Banana Maple Muffins with Sprouted Wheat Flour

    Banana Maple Muffins with Sprouted Wheat Flour

    This is a slight twist on the classic banana bread made by my mom, Iris. Because it doesn't have any cinnamon or other spices, it’s very banana-forward with the bananas’ moistness taking front stage. I like the idea of using alternative flours to add nutrition and create diversity in my diet. In addition to turning to healthier grains and flours, I rethought the sugars. I was accustomed to using white sugar but I looked to see where I could substitute maple or honey. I found that the texture and flavor of maple was much more rich and intense when accompanied by sprouted wheat flour, and complemented the banana well. The overall result was far superior banana bread to traditional bread—but don’t tell my mom!—while still filling the house with that wonderful, nostalgic aroma of baking banana bread.

    Servings & Time

    • Servings 12
    • Prep 30 minutes
    • Cook 25 minutes


    • Butter, for greasing the tin
    • 1/4 cup plain yogurt
    • 1 teaspoon baking soda
    • 1/2 cup whole-wheat pastry flour
    • 1/2 cup all-purpose flour
    • 1/2 cup sprouted wheat flour
    • 1/2 teaspoon salt
    • 1 cup mashed bananas
    • 1 cup maple syrup
    • 8 tablespoons butter, melted
    • 2 eggs
    • 2 teaspoons vanilla extract


    Preheat the oven to 350°F. Butter 12 cups of a muffin tin or line with paper liners.

    In a small bowl, combine the yogurt and baking soda. In a medium bowl, combine all the flours and the salt.

    In a large bowl, combine the mashed bananas, maple syrup, melted butter, eggs, and vanilla. Alternate adding a little of the yogurt mixture, then a little flour mixture into the banana mixture until it is all just incorporated (do not overmix).

    Spoon the batter into the prepared muffin tins. Bake until the edges are golden and the tops have cracked, about 25 minutes.

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