Thursday, January 7, 2010

Delicious Blender Muffins

These muffins are hot items in my house.  I make them twice a week, sometimes 3 times.  This is one of those great recipes for kids to help with.  Easy, yummy, versatile, and dare I say healthy?  The original recipe came from Sue Gregg.  I've modified it to meet our needs and tastes.  You just need a good blender, some whole grain (NOT flour, grain - the real shebang) and some patience because this is a soaked grain recipe.  Soaking grains unlocks all the good things stored inside and prepares the grain for easy digestion.  The only thing better would be sprouted grain, and well, that just takes more time.  Soaking is easy!

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Banana Chocolate Chip Blender Muffins   
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          3/4 cup "milk" (I use almond milk, but milk, buttermilk, coconut milk will all work)
          2 tsp organic apple cider vinegar
          4 Tblsp Coconut Oil
          1/3 cup raw honey
          3 ripe organic bananas
          1/8 teaspoon cinnamon
          Nutmeg - freshly shaved, just a tiny pinch
          1 1/3 cups organic wheat berries

Add all of that into your blender in the order listed.  Cover and blend for 2 minutes.  I start mine off slow, then work it up to a nice high speed for the last minute.  Now walk away and let that baby sit overnight right there on the counter about 12 hours.  While you are snoozing, the vinegar and honey is going to work it's magic on that grain.

Now add in one egg and pulse your blender to work it in.
Then add 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1 1/2 teaspoon baking powder.  Blend to incorporate.
Fold in your chocolate chips (we like Enjoy Life allergen free) and pour into your lightly greased muffin cups.  Bake at 350 degrees for about 20 minutes.  

I usually get 12 small muffins, plus one small 8 inch round "cake".  I only have one muffin stone and I'm not patient enough for it to come back out of the oven for the remainder of the batch.   


I've also made these as plain banana muffins (but really, is there anything plain about a banana muffin?)  And I've made these as spice muffins.  These are plenty sweet enough without the chocolate chips.  Which is surprising since there is only 1/3 cup sweetener in the WHOLE batch.  For the spice muffins, increase the cinnamon to 1/2 to 3/4 teaspoon and shave up to 1/4 of a nutmeg into the batter.  Yes, you can use ground nutmeg.  But let me say that once you try fresh ground nutmeg, you will never go back to those little shaker bottles in the spice aisle.  It's just not the same.


And another tip - if you want to decrease the banana flavor for making say plain chocolate chip, cranberry, or peach muffins, just use bananas that are just barely starting to ripen.  If you want to increase the banana flavor, use the super-duper ripe bananas.



6 comments:

  1. What kind of blender do you have?

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  2. Hi Rae! I have a BlendTec. It was by birthday present last year and I love it!

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  3. Cool. I'm weirdly blender obsessed lately, LOL! I have a batch of these in the oven right now. :) Thanks so much for posting the recipe!

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  4. Oh. my. gosh. These muffins ROCK! Yum. Definitely going to be a staple around here.

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  5. if i use cows milk do I put this in the fridge? thanks!

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  6. Nope. Not according to Sally Fallon in Nourishing Traditions. The vinegar will help ferment the milk and the grains and prevent the growth of bacteria.

    Rae. So glad you love them! They are a staple around here for my wheat tolerant kids and I almost always make these for breakfast when we have guests.

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