Meal In A Muffin Recipe

MEAL IN A MUFFIN – MAKES 12

* Perfect for quick breakfasts, picky eaters, or people who work so hard they forget to eat lunch!

1 cup whole spelt or whole wheat flour

1 cup barley flour (if you can’t find barley flour, use 2 cups of whole spelt or whole wheat)

1 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 ripe bananas, peeled

¾ cup apple sauce

3 tablespoons blackstrap molasses

½ cup apple juice, plus more as needed

2 teaspoons apple cider vinegar

1 cup grated zucchini

½ cup grated carrots

½ cup finely chopped or ground almonds, sunflower seeds or sesame seeds

½ cup 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, apple sauce, 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, carrots, nuts, and raisins. Use a bit more apple juice if needed to wet all the flour.

• Divide mixture evenly into the 12 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.

Inspired by The Vegan Lunch Box by Jennifer McCann