Millet Banana Muffins
Yield: 24 muffins (48 minis)
Joanna
2 ¼ c. spelt flour (or half spelt- half whole wheat)
¼ c. whole millet
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
1 tsp. Ground cinnamon
⅛ tsp ground nutmeg
Preheat oven to 375.
Whisk dry ingredients together. Make a well in the center and set aside.
1 egg
⅓ c. olive oil (or canola)
⅓ c. liquid honey
1 c. buttermilk (or 1 c. water, and mix the powdered buttermilk to dry ingredients)
1 tsp. Vanilla
2 bananas, mashed
In another bowl, whisk together the egg, oil, honey, buttermilk (or water if using powdered buttermilk), and vanilla.
Pour into flour mixture and stir together just until dry ingredients are moist.
Fold in Mashed bananas.
Divide batter evenly (using cookie scoop!) in greased liners in your muffin tin - filling about ⅔ - ¾ full)
Bake 20 minutes (15 mins for mini muffins). They should look golden brown and tops should spring back when lightly touched.
**Buttermilk substitute: add 1 TB vinegar or lemon juice directly to a 1 cup measure.
Then add enough milk to reach 1 full cup. Set aside 5 mins until slightly thickened.
Mix in when combining wet ingredients.
