I’ve always liked banana bread when it is hot out of the oven then spread with lots of butter.  This sprouted banana bread version uses healthier ingredients than most banana bread recipes because it uses sprouted grain flour instead of regular flour.   When grains are sprouted they actually become more like a vegetable, so they are easier to digest and are so much gentler on your blood sugar and just better for our health in so many ways.  You can read more about the benefits of using sprouted grains on my THM Easy Sprouted Whole Wheat Bread.  I also use sprouted flour to make rolls like my Fluffy Sprouted Rosemary Rolls with Garlic Butter or my Easy Fluffy Sprouted Wheat Rolls or Scrumptiously Soft and Fluffy Sprouted Cinnamon Rolls.

I make these muffins as a special breakfast on a Saturday morning and my kids devour them. If you are only making them for your kids, then feel free to make the recipe with honey, however, I can’t resist these little gems from the oven, so I use a different sweetener to avoid spiking the blood sugar with honey. Honey is great for kids and medicinal purposes, but not as optimal for weight loss.  I’ve named this recipe Banana Bread Muffins because I prefer cooking the batter in muffin cups, as opposed to a loaf pan because it cooks faster and is easier to serve my family, but you can certainly make this in loaf pans if you prefer bread over muffins (but you will have to adjust the cooking time as the bread loaves take longer to bake).  This recipe only calls for a handful of ingredients, so it is quick to whip together.

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Sprouted Banana Bread Muffins

(THM Crossover)