Lunch Muffin Recipe

Name: Lunch Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup spelt flour; 1 cup barley flour; 1 teaspoon cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 ripe bananas, peeled; 3 tablespoons blackstrap molasses; ½ cup apple juice (more, if necessary); 2 teaspoons apple cider vinegar; 1 zucchini, finely grated (about 1 1/2 cups); ½ cup finely chopped walnuts; ½ cup raisins

Servings: persons

1 cup spelt flour
1 cup barley flour
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 tablespoons blackstrap molasses
½ cup apple juice (more, if necessary)
2 teaspoons apple cider vinegar
1 zucchini, finely grated (about 1 1/2 cups)
½ cup finely chopped walnuts
½ cup raisins

1
**I usually buy an entire bundle of bananas and because not all of them get eaten right away, once they ripen, I put them in the freezer until ready for use.
2
I usually take them out a few hours prior to using in a recipe.
3
Works well for banana bread too.
4
Preheat the oven to 375 degrees .
5
Prepare muffin pan with 12 cup liners.
6
Whisk together spelt, barley, cinnamon, baking powder, and baking soda in a medium mixing bowl.
7
Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth.
8
Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and raisins.
9
(If necessary, use an extra 1-2 tablespoons of apple juice to wet all of the flour).
10
Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch.
11
Remove muffins from the pan and cool on a wire rack.
12
Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup spelt flour, 1 cup barley flour, 1 teaspoon cinnamon, 2 teaspoons baking powder, and more.

Yes, Lunch Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lunch Muffin

How did you like this recipe?

Frequently Asked Questions