This recipe is derived from 7-Grain Muffins and modified include ripe bananas and accompanying spices.

Yield

  • Makes about 12 muffins.

Special Equipment

  • Muffin 12-cup tin
  • Muffin cups (if needed/desired)

Preheat Oven

  • Preheat over to 400°F

Ingredients

  • 140 grams (1 cup) seven-grain cereal
  • 2 ripe bananas, mashed
  • 22 grams (1 tablespoon) molasses
  • 64 grams (¼ cup) applesauce
  • 1 ¼ cups buttermilk
  • 115 grams (1 cup) spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 4 cloves, ground
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, slightly beaten

Preparation

Prep Muffin Tin

  • Place muffin cups in tin.
  • Spray each cup with non-stick cooking spray.

Hydrate 7-Grain Cereal

In a medium bowl, combine and let stand for 30 minutes:

  1. Seven-grain cereal
  2. Apple Sauce
  3. Molasses
  4. Buttermilk

Combine Dry Ingredients

While the cereal hydrates, in a large bowl combine:

  1. Spelt flour
  2. Baking powder
  3. Ginger
  4. Cinnamon
  5. Nutmeg
  6. Cloves
  7. Baking soda
  8. Salt

Make a well in the center of dry mixture; set aside.

Combine Dry and Wet

  1. Stir mashed bananas into buttermilk mixture.
  2. Stir beaten egg into buttermilk mixture.
  3. Add buttermilk mixture all at once to dry mixture.
  4. Stir just until moistened.
  5. Fill the muffin cups three-fourths full of batter.

Bake

  1. Bake in a 400°F oven about 17 minutes.
  2. Cool on a wire rack 5 minutes.
  3. Remove from cups; serve immediately.