Blender Batter Banana Muffins or Banana Bread


The flavor of these go espeically well with breakfast foods. For more blender tips or to mix by hand with flour see pp 82-83 of BREAKFASTS ( use 2 cups pastry, kamut, or barley flour or 2 1/3 cups spelt flour for hand mixing.

AMOUNT: 14-16 Muffins

Bake: 325�F - 25 minutes

1. Place in blender and blend, starting at lower speed and increasing to higest speed for 3 minutes (keep batter churing):

3/4 Cup buttermilk or non dairy alternative
2 TB olive oil (Extra Virgin)
2 TB 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
Grain Choice (not flour)
1 l/3 Cups whole wheat pastry grain or 1  1/2 Cups spelt or kamut whole grain

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

3. Grease or spray muffin pans.

4. Preheat oven to 325�.

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

1 egg (Or egg alternative)
6. Mix into blender batter thoroughly, but briefly, using blender and/or rubber spatual, as needed:

1 1/2 tsp. baking powder (Rumford's is aluminum free)
1/2 tsp. baking soda
1/2 tsp. salt

7. Optional -- Fold in with rubber spatula:

1/2 -3/4 Cup 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.

This recipe is courtesy of Sue Gregg's BREAKFASTS book and reprinted by permission.

For more information, please contact me at or call me at 1-800-552-7323.