1 Cup Whole Wheat Flour, albino 1/4 Cup Dark Rye Flour 1/2 Cup Buckwheat Flour 1/4 Cup Soy Flour
1/2 TBS. Baking Soda 1/2 TBS. Baking Powder, non-aluminum 1 tsp. Cinnamon. ground 1 Pinch Ground Clove 1 Pinch Salt
1/2 Cup Almond Meal 1/4 Cup Flax Seed Meal or Seed 1/4 Cup Corn Meal, medium grind, not fine grind 1 Cup Raisins
3 Bananas, very ripe 2 Eggs 1 Cup Plain Buttermilk or Low Fat Plain Yogurt 2 Tbs. Maple Syrup or Honey 2 Tbs. Oil, olive or canola
Heat Oven To 375°
Measure rye, buckwheat, soy and whole wheat flours.
Place above flours into a sifter or wire strainer.
Add baking powder & soda, cinnamon, clove & salt.
Sift all ingredients together.
When everything has passed through the strainer you may have some coarse grain still in the bottom of the strainer.
Check it for any odd objects, like rocks or bugs.
If everything looks fine, add it to the mixing bowl.
Measure almond meal, corn meal, flax seed and pour into the bowl with the sifted flours.
No need to sift these ingredients.
Add raisins to the mixing bowl.
Mix and toss all dry ingredients together with you hands.
Be sure to separate the raisins if they are stuck together.
All ingredients need to be evenly dispersed before adding the wet ingredients
Peel bananas and place into a mixing bowl.
Using a small wire whisk, smash the bananas into a chunky puree.
Add the eggs and mix them into the bananas.
Place the rest of the wet ingredients into the bowl and mix well.
Place the wet ingredients into the bowl with the dry ingredients.
Gently mix and fold the ingredients together.
Be sure to scrape the sides and bottom of the bowl with every mix and fold.
This is best done using a rubber spatula.
Do not over mix the batter.
Lightly oil a 12 cup muffin tin.
Using two soup spoons, fill the cups evenly with the batter.
Try not to smooth the tops because the uneven, chunky tops will make nice nooks and crannies.
Place muffin tin into the oven and bake for 30 minutes.
Remove the muffins and let cool for a while.
When cool enough to handle, remove muffins from tin and let cool on a cutting board or wire rack.
When cool, wrap each muffin in plastic wrap and place into a freezer bag.
Freeze muffins until needed.
To eat muffins, remove from the freezer and let thaw for one hour at room temperature, wrapped.
Can also be micro-waved, unwrapped, for 25 seconds.
New Taste Thinking:
I know that this looks like a ridiculous number of dry ingredients but I assure that the results are well worth the effort. You can eat this wonderful muffin for breakfast with a glass of low fat milk or a cup of coffee. The muffins are also a great mid-morning snack, especially after exercising.
As far as the dry ingredients. You can find all of the flours in bulk bins. Just bring your 1/4 cup measuring cup with you to the store and a copy of the recipe. Buy just what you need and I promise you it will be worth it.