These muffins are my favorite for breakfast. When I reallyyy want to have a good morning I cut one in half and spread some softened butter on it and sprinkle it with cinnamon sugar.
Making spent grain flour is a great way to cut down on waste from homebrewing and be a little more sustainable. (This video shows you how easy it is to make!)
These don’t use 100% spent grain flour because muffins need to rise and hold structure and spent grain flour can’t do that. But they still use a whole cup!
Good to know:
These are very high in fiber. Spent grain is about 70% fiber.
Since spent grain flour doesn’t rise as much you can fill the muffin cups ⅘ full
I find these muffins to be better the next morning after the flavors have a little time to meld.
Spent Grain Banana Muffins Recipes
Yields 16 Muffins | Active Time 20 minutes | Total Time 40 minutes
3 medium ripe bananas
⅓ cup whole milk at room temperature
2 teaspoons white vinegar
1 ¼ cup AP flour (156 grams)
1 cup Spent Grain flour, sifted (140 grams for my spent grain flour)
1 tablespoon cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
A few turns of crushed black pepper
¼ cup neutral flavored oil, I use canola (56 grams)
6 tablespoons butter, melted and cooled slightly (85.2 grams)
½ cup + 2 tablespoons brown sugar (125 grams)
2 large eggs, at room temperature
Preheat the oven to 425°F and fit a cupcake tin with 12 liners.
In the bowl of a stand mixer fitted with a paddle attachment, beat bananas until they break down completely, at least 3 minutes.
While bananas are breaking down add white vinegar to the milk and set aside. (This mixture will curdle.) Then, whisk together flours, cinnamon, baking powder, baking soda, salt and pepper. Set aside.
Add the butter and oil to the bananas, and beat on medium for about 30 seconds. Add the sugar and beat for 1-2 minutes or until a uniform mixture forms.
Add eggs and milk mixture and mix on high until eggs disappear into the mixture.
Add half of the flour mixture and mix on the lowest setting until the powdery flour texture disappears, no more than 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula. Add the rest of the flour mixture and mix a final 20 seconds.
Scoop 12 muffins into the prepared tin. There should be enough batter left for 4 muffins.
Bake for 5 minutes then turn the oven down to 350°F. Do not open the oven, just turn down the temperature and bake for another 10 minutes. Then check the muffins with a toothpick, if it comes out with just a few crumbs the muffins are done, if there’s still wet batter bake another 2 minutes.