Eliza’s Banana Barley Muffins

If you have been looking for an easy place to start with our stone-milled purple barley flour, this is it! Banana muffins are a familiar favorite and a perfect match for the flavor and texture of our whole grain purple barley flour. Everyone needs a go-to banana muffin recipe and this is the one Eliza says belongs in your recipe collection.

Using purple barley flour is an easy way to add more whole grain goodness to something you already love! These muffins feel hearty without being heavy and are filled with simple, familiar ingredients. Perfect for breakfast, lunch kits, or a quick snack, these muffins are quick to bake up and have on hand throughout the week. Make them your own by adding chocolate chips (“two Eliza sized handfuls” is the perfect amount!) or chopped nuts. If these muffins somehow last longer on your countertops than ours, they also freeze well!

 

Recipe adapted from Baking Bites

 

Makes 12 muffins (24 mini muffins)

2 c. purple barley flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ c. brown sugar

1 tsp cinnamon

¼ tsp nutmeg

 

3 tbsp avocado oil

¼ c. honey

1 large egg

¾ c. buttermilk

1 tsp vanilla

2 medium, ripe bananas

 

1.      Preheat oven to 350°F and either grease or line your muffin tin.

2.      In a large bowl, combine both flours, baking soda, baking powder, salt, brown sugar, cinnamon and nutmeg.

3.      In a separate bowl, whisk together the oil, honey, egg, buttermilk and vanilla. Add the bananas and mash well.

4.      Pour the wet ingredients into the dry ingredients and stir just until combined.

5.      Divide batter evenly into the prepared muffin cup.

6.      Bake for 16-18 minutes, or until a toothpick inserted in the centre comes out clean.

7.      Let cool for at least 10 minutes and enjoy!