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Blender Banana Muffins




Source of Recipe


adapted from Sue Gregg


Recipe Introduction


Makes 14-16 muffins


List of Ingredients




1. Place in blender and blend, starting at lowest speed and increasing to highest speed for 3 minutes (keep batter churning):
3/4 cup buttermilk (or substitute)
2 tbs olive oil
2 tbs melted butter (or more olive oil)
1/3 cup honey (warmed slightly if too cold and thick)
1-1/2 very ripe bananas, broken pieces (for 2/3 cup mashed)
1 tsp cinnamon
1/4 tsp nutmeg
1-1/3 cups whole wheat pastry grain
OR 1-1/2 cups spelt or Kamut



Recipe



2. Cover blender; let stand at room temperature overnight.

3. Grease or spray muffin pans.

4. Preheat over to 425.

5. Just before baking, add and reblend on highest speed for 1 minute:
1 egg

6. Mix into blender batter thoroughly, but briefly, using blender and/or rubber spatula, as needed:
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

7. Optional- Fold in with rubber spatula:
1/2 - 3/4 chopped Walnuts

8. Evenly fill muffin cups almost full. Fill any empty cups half full of water. Bake 20 minutes at 350. Cool muffins in pan for 3-5 minutes for easy removal