I love asking the kiddos each week what they’d like to make in our Berg Bakery.  We try to bake twice a week: once to make our sourdough boules or baguettes and pizza dough to eat with our meals throughout the week, and the other day to make something new or special with the kiddos.  Last week they requested banana bread.

I thought we’d try a muffin version since the portion can be smaller and easier for the kiddos (less mess right?!).  We’ve made these a couple times already, once with pecans and once with walnuts, though always with chocolate chips and they have been a real hit around here.

banana chocolate chip nut muffins {with natural yeast starter}

in the morning or night before, soak sponge:

1/2 cup natural yeast starter
1 cup buttermilk
1/2 cup raw sugar
1 tsp sea salt
2 cups whole wheat pastry flour
1 cup oats (or oat groats)
1/2 pecans or walnuts (ground to a rough flour)

Whisk all sponge ingredients and cover lightly

that evening or the next morning combine sponge with:

1/2 cup butter (room temperature)
1/4 cup raw sugar or raw honey
1 tsp vanilla
2 large eggs
1/2 tsp ground cinnamon
pinch nutmeg
2 overly ripe bananas
1/2 – 3/4 cup chocolate chips

In mixer, add remaining ingredients one at a time. Don’t worry about bananas being smooth. Add batter to greased (or lined with baking cups) muffin tin troughs nearly full. Bake at 350 for 20-24 minutes or until toothpick comes out clean.

Do you have a favorite banana bread or muffin recipe?  We’d love to hear about it! xo ~ katrina and kiddos