Shmoo Full Meal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole spelt flour*1 cup barley flour*1 teaspoon cinnamon2 teaspoons baking powder1 teaspoon baking soda2 ripe bananas, peeled3 tablespoons blackstrap molasses½ cup apple juice, plus more as needed2 teaspoons apple cider vinegar1 zucchini, finely grated (about 1 ½ cups)½ cup finely chopped or ground walnuts½ 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.
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.
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.
Nutritional Info 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
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