Fermenting is something I have on my ‘to do’ list for 2014. I came across this recipe from Larissa over at Love and Green Juice, and figured this was a really simple way to begin my fermenting journey. (Larissa has a lovely blog; you should take a peak at what else she’s been up to!)
The recipe suggested eight to twenty-four hours for the oats to soak. Time wise, it wasn’t much of a commitment, nor was a cup of oats and a handful of other ingredients. I knew that even if I didn’t like the result, it was worth a try. These muffins were quite wonderful though, and I have made them several times since (for research purposes, of course), and modified the recipe slightly to suit our family’s needs and tastes.
I love how quickly these muffins come together. Stirring the oats and yogurt together the night before means these muffins can be whipped up before school as a take-away breakfast or to pack as the kids’ mid-morning snack. The oats have more depth of flavor from soaking over night, but are not at all sour. The tummies in this house are a little happier too, being that these slightly fermented muffins are easier on the digestive system.
Fermented Oatmeal Muffins (makes 12)
(Adapted from Love and Green Juice’s Soaked Muffin recipe)
1 cup quick oats
1/2 cup oat flour*
1 cup plain yogurt, or 3/4 cup milk or buttermilk
1 ripe, mashed banana, or 1/2 cup apple sauce or other fruit puree
1 farm fresh egg
1/4 cup butter or coconut oil, melted, plus 1 tablespoon for greasing the pan
1/4 cup unpasteurized honey
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon (or any other spice you’d like to try)
1/2 teaspoon sea salt
1/2 cup soaked, raw walnuts (chopped), 1/2 cup frozen blueberries, or 1/2 cup chocolate chips (optional)
Preheat oven to 350F degrees. Line or grease muffin tin.
Stir together the oats, flour and yogurt or milk. Cover with a clean cloth, and allow to sit out at room temperature for 12-16 hours. It will be thick, and look a bit dried out on top.
(I find that this time frame is optimal for the flavor; it might need even less time in a hot climate.)
Whisk together the melted butter, honey, and mashed banana. Add the egg and whisk to combine.
In a separate bowl, stir together the baking soda, cinnamon and salt.
Stir the soaked oats into the liquid ingredients, breaking up the oats, until it becomes a smooth batter.
Sprinkle in cinnamon mixture and fold into batter.
Fold in nuts, blueberries, or chocolate chips, if using.
Scoop batter into muffin tin, filling each cup half to three quarters full.
Bake at 350F for 18-20 minutes, checking the center for doneness.
Makes one dozen muffins.
*The oat flour I buy resembles whole wheat flour, and is dense and very fine. If you are making your own oat flour, use 1 1/2 cups quick or rolled oats, and then grind them to a fine consistency. This will replace both the quick oats and the oat flour in this recipe.
As with all of my recipes, I highly encourage the use of organic, local products when available. Talking to farmers, reading labels, and looking for only the purest, freshest ingredients possible ensures high quality, nutritionally dense foods, that help take a recipe from good to amazing!