Full Meal Muffins

Name: Full Meal Muffins
Ingredients: 1 cup white flour; 1 cup whole wheat flour (or use 1 cup whole spelt flour and 1 cup barley flour in place of white and wheat if you prefer); 1 teaspoon cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 ripe bananas, peeled; 3 tablespoons blackstrap molasses; 12 cup apple juice, plus more as needed; 2 teaspoons apple cider vinegar; 1 zucchini, finely grated (about 1 1/2 cups); 12 cup finely chopped walnuts; 12 cup currants (optional) or 12 cup raisins (optional)

12 ingredients

9 steps

Ingredients

1 cup white flour
1 cup whole wheat flour (or use 1 cup whole spelt flour and 1 cup barley flour in place of white and wheat if you prefer)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 tablespoons blackstrap molasses
12 cup apple juice, plus more as needed
2 teaspoons apple cider vinegar
1 zucchini, finely grated (about 1 1/2 cups)
12 cup finely chopped walnuts
12 cup currants (optional) or 12 cup raisins (optional)

Directions

1

Preheat the oven to 375 degrees .
2

Line a muffin tin with paper liners and spray with nonstick spray.
3

Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
4

Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth.
5

Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins.
6

Use a bit more apple juice if needed to wet all the flour.
7

Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch.
8

Remove muffins from the pan and cool on a wire rack.
9

Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.