• Cooking Time: 20-25
  • Servings: 12
  • Preparation Time: 20


found on shmooedfood.blogspot.com


  • 1 cup whole spelt flour
  • 1 cup barley flour (or use 1 cup white and 1 cup whole wheat flour in place of spelt and barley if you prefer)
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 ripe bananas, peeled
  • 3 tablespoons blackstrap molasses
  • ½ cup apple juice, plus more as needed
  • 2 teaspoons apple cider vinegar
  • 1 zucchini, finely grated (about 1 ½ cups)
  • ½ cup finely chopped or ground walnuts
  • ½ cup currants or raisins (optional, they add a touch of sweetness)


  • Preheat the oven to 375º.
  • Line a muffin tin with paper liners and spray with nonstick spray.
  • Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
  • Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth.
  • Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins. Use a bit more apple juice if needed to wet all the flour.
  • Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch.
  • Remove muffins from the pan and cool on a wire rack.
  • Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.

Website Credit: shmooedfood.blogspot.com

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