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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.7
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 191.1 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Shmoo Full Meal Muffins calories by ingredient
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Shmoo Full Meal Muffins

Submitted by: JUSTWRITE718

Introduction

"When I was working on Vegan Lunch Box, I came up with the idea of including a "Full Meal Muffin" recipe that would serve as a convenient, portable, inconspicuous lunch for older kids and teens that included fruits and vegetables." - Vegan Lunch Box "When I was working on Vegan Lunch Box, I came up with the idea of including a "Full Meal Muffin" recipe that would serve as a convenient, portable, inconspicuous lunch for older kids and teens that included fruits and vegetables." - Vegan Lunch Box
Number of Servings: 12

Ingredients

    1 cup whole 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
    ½ cup apple juice, plus more as needed
    2 teaspoons apple cider vinegar
    1 zucchini, finely grated (about 1 ½ cups)
    ½ cup finely chopped or ground walnuts
    ½ cup currants or raisins (optional, they add a touch of sweetness)

    *Can substitute white and wheat flour for the spelt and barely. Then calories per muffin changes to 164.


Directions

Preheat the oven to 375º. Line a muffin tin with paper liners and spray with nonstick spray.

Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.

Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a Vita-Mix or other blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins. Use a bit more apple juice if needed to wet all 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.

Number of Servings: 12

Recipe submitted by SparkPeople user JUSTWRITE718.






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