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Categories:
flour barley flour cinnamon baking powder baking soda bananas blackstrap molasses apple juice apple cider vinegar zucchini walnuts raisins
Viewed: 48 - Published at: 8 years agoIngredients
- 1 cup spelt flour
- 1 cup barley flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ripe bananas, peeled
- 3 tablespoons blackstrap molasses
- 12 cup apple juice (more, if necessary)
- 2 teaspoons apple cider vinegar
- 1 zucchini, finely grated (about 1 1/2 cups)
- 12 cup finely chopped walnuts
- 12 cup raisins
Method
- **I usually buy an entire bundle of bananas and because not all of them get eaten right away, once they ripen, I put them in the freezer until ready for use.
- I usually take them out a few hours prior to using in a recipe.
- Works well for banana bread too.
- Preheat the oven to 375 degrees .
- Prepare muffin pan with 12 cup liners.
- Whisk together spelt, barley, cinnamon, baking powder, and baking soda in a medium mixing bowl.
- Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth.
- Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and raisins.
- (If necessary, use an extra 1-2 tablespoons of apple juice to wet all of the flour).
- Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch.
- Remove muffins from the pan and cool on a wire rack.
- Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.
