Whole Grain Morning Muffins

March 27, 2018
3 Ratings
Photo by Aria Alpert Adjani
  • Makes 12
Author Notes

My family loves bananas. Eats them all the time. But I am always left with a few extra ripe ones on the counter at the end of the week. And I am also always on the hunt to sneak in a few lone ripe bananas to some baked good. This recipe has become one of my favorites. Not to mention, it's a fabulous way to sneak in some whole grains too! —Aria Alpert Adjani

What You'll Need
  • 1 1/4 cups spelt flour
  • 3/4 teaspoon almond flour
  • 1/2 cup oat flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 medium ripe banana, mashed
  • 3/4 cup plain kefir or buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • zest of meyer lemon
  • 1/2 cup fruity extra virgin olive oil
  • 1 1/2 cups fresh or frozen blueberries
  • 4 tablespoons turbinado sugar to top
  1. Preheat the oven to 375. Line a muffin tin with papers.
  2. In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.
  3. In another bowl combine the banana, buttermilk, eggs, vanilla, olive oil and zest. Stir until blended.
  4. Gently stir 1 cup of berries into the dry ingredients and mix around a bit to coat. Pour the wet ingredients over dry, and mix until just combined. Do not over-mix batter.
  5. Fill the muffin tins 2/3 full, sprinkle with the remaining 1/2 berries and scatter the turbinado sugar evenly on top of each muffin.
  6. Bake for 25 minutes on the middle rack, or until golden-topped, and a tester/toothpick comes out just clean.

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