This recipe is going to make so many of my friends happy! It uses whole grains (and is actually very light in texture, esp. for something that is whole grain). And you don’t have to have a grain mill to get the health benefits of freshly ground/non-rancid grains. The reason this recipe is going to make so many of my friends happy is because a) it is whole grain and naturally sweetened, b) it doesn’t require any super expensive equipment, c) it is very fast to put together, d) it is “Nourishing Traditions” friendly (I don’t use this recipe because of the NT issues….it’s not something that I “buy into”….I use this recipe because it is DELICIOUS and super easy to make and I don’t have to haul my grain mill out to make it 🙂
This recipe is adapted from Sue Gregg‘s book “Breakfasts…with Blender Batter Baking Allergy Alternatives” I’m posting my adapted version of the recipe, if you want the original recipe, please check out her book.
Blender Banana Muffins
makes 12-14 muffins
The night before you plan to bake these (or 8-12 hours before, if you want them to go with dinner, then please start them in the morning when you get up) place in your blender:
- 3/4 cup buttermilk, kefir, sour milk or non-dairy alternative
- 1/4 cup extra virgin olive oil
- 1/3 cup local honey
- 1 1/2 very ripe large bananas, broken into pieces
- 1 teaspoon cinnamon
- 1 1/2 cups spelt (the whole grain, not flour).
Blend for 3-5 minutes on your blender’s highest speed until the grain is all ground and the batter is smooth. (Make sure the batter is continuously moving, if it starts bogging down add a tablespoon or two more buttermilk and stir it in with a spoon and start blending again).
Cover blender and let stand at room temperature overnight (for 8-12 hours).
In the morning, preheat oven to 325 degrees, and spray muffin pans (I use paper liners and give a quick squirt of non-stick cooking spray so that the muffins don’t stick to the liners).
Start blender and let batter re-mix everything (this takes just a few seconds, just until it start churning again). Add:
- 1 egg
And reblend on high for 1 minute.
Add into blender batter thoroughly, but briefly, using blender (I use the pulse setting) and/or rubber spatula as necessary)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Fold in with rubber spatula (optional)
- 1/2 cup chopped pecans (or chocolate chips)
Evenly fill muffin cups almost full (I use a scooper to make sure I’m doing this evenly). Bake at 325 degrees for 22-25 minutes or until they are done (test with a toothpick to make sure it comes out clean after inserted into the muffin)….these muffins don’t get very brown (they dry out when you let them get too browned).