So I got an email from my good friend the other night with a recipe for a muffin recipe she had made that day. She’s a friend who I like to discuss food and food storage with often, so I trust her on food stuff. I had 2 bananas that were on their way to “I WONT EAT THAT, THOSE ARE YUCKY” status so I decided I would make these. I WAS THRILLED with the results. These yummy things don’t have any oil, or white sugar, or white flour in them. She said she got the recipe from Whole Food Mommies. I’m gonna have to dive into that site a little more.
The recipe called for brown rice flour, but I decided to try the Wonder Flour Jodi used in her cookie recipe here.
We found out about wonder flour from Chef Brad. He is the king of grains. Anytime we have a question about grains we check out his site.
How to Make Chef Brad’s “WonderFlour”
1. Measure out 2 cups each of brown rice, pearled barley, and spelt.
2. Pour grains into your favorite wheat grinder (we LOVE our WonderMills!)
3. Use in place of white flour in any recipe, adding about 1/2 cup extra flour per 3 cups of flour called for in the recipe.
4. Enjoy the added fiber and nutrition you are feeding your family, even in delicious treats
Easy Banana Muffins
From Whole Food Mommies
1 ½ Ripe Bananas (can use frozen- just allow time to thaw)
½ cup Honey
¾ cup applesauce
2 cups brown rice flour (I used Wonderflour combined with some whole wheat flour and I threw some oat groats into my Wondermill just for kicks)
¾ tsp baking soda
¾ tsp baking powder
¾ tsp salt
1 ½ tsp cinnamon
Optional: Nuts, raisins, dates or dark chocolate chips
Mash the bananas in a bowl and add the remaining wet ingredients until smooth.
Mix the dry ingredients together and fold them into the wet ingredients. Should be light and airy.
Scoop into 12 greased muffin tins. Bake at 350 degrees for 15-18 minutes.
-Jodi Weiss Schroeder