Muffins - Pumpkin or Banana (soaked method) 

Finally converted to a soaked recipe.

Banana option (makes 30-36 muffins):
Soak Overnight on the counter:
1 qt bananas (I usually have these frozen)
8 oz yogurt
6 oz melted coconut oil or unsalted butter
30 oz whole wheat pastry flour
(The batter is very thick but continue mixing until all the flour is in the batter. Allow time to sit and hydrate then mix again if you have trouble getting it to go in.)

In the morning, whip together then add:
4 eggs
10 oz (1 1/2 c) white cane sugar (Or unwashed raw sugar is really good too. For this allow it time to sit to dissolve the larger crystals.)

Stir in:
1 T baking powder
2 t salt
2 t baking soda
Pumpkin option:
Soak overnight on the counter:
15 oz whole wheat pastry flour
1 15 oz can pumpkin
2 oz yogurt
2 oz milk
3 oz melted coconut oil
Batter will be very stiff.

In the morning, whip together then add:
2 eggs
7 oz (1 c) white cane sugar

Gently stir in:
2 t baking powder
1 t salt
1 t baking soda
1 T cinnamon
1 t nutmeg
1/4 t allspice
1/4 t ground cloves

optional:
1 c chocolate chips

Bake at convection bake 400* 12-15 minutes.

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