Multi-Grain Banana Muffins

My multi-grain banana muffins use zero white flour and zero added sugar.  The ripe bananas give all the sweetness they need, and the grains give fiber and protein.

I use whole wheat pastry flour instead of straight whole wheat flour.  You could really use either one, however, the straight whole wheat flour tends to be more dense when baking.  The pastry flour gives it more of the traditional muffin texture.

Amaranth is also used in this recipe.  Amaranth is considered an ancient grain, originally from South America.  Among its nutritional benefits are the amino acids, lysine and methionine.  These are largely absent in most other flours.

You can find amaranth flour online and even on the shelf at Sprout’s Farmers Market or Whole Foods Market.

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Multi-Grain Banana Muffins

A mini muffin pan works great for this recipe since these muffins are so packed with nutrients.

Course Bread, Breakfast

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 30 mini muffins

Author Bonnie Hershey

Ingredients

• 1/2 Cup unsalted butter melted
• 2 eggs
• 3 ripe bananas mashed
• 1 tsp real vanilla extract
• 1 Cup whole wheat pastry flour
• 1 Cup whole rolled oats not quick oats
• 1/2 Cup Amaranth flour
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp ground nutmeg

Instructions

• Preheat oven to 375 degrees.
• Grease mini or regular-sized muffin pan with butter.
• Mix all the wet ingredients together in a large bowl.
• Add the remaining ingredients and mix until combined.
• Fill muffin cups 2/3 full.
• Bake mini muffins for about 12 minutes. (Large muffins for 18-20 minutes)