Another muffin recipe for you. This recipe is from the vitamix whole grains recipe booklet, which of course i have tweaked a little. My kids like these a lot & think they are chocolaty, though I told them there is no chocolate in them (& admitted to spinach & carrot). The last batch i did add 1/3 cup cocoa powder, they’re good, but oddly enough we all liked them better w/o it.
Whole Wheat Fruit & Veggie Muffins
1.5 cups wheat berries, milled into flour (i think this probably makes just under or at 2 cups flour? sorry, next time i’ll try to remember to measure it after it’s milled). I used my home-sprouted & dehydrated, but regular will work fine too.
1TBS flax seed
2tsp baking powder
1tsp baking soda
1/2 tsp salt
1 very large handful baby spinach leaves, rinsed
3/4 cup raisins
Half a large banana or 1 small banana.
2TBS oil (i used coconut. dont’ have to melt it b/c it’s going into the blender!)
1/2 cup sucanat
2 cups strawberries (mine were frozen & it worked out to about 13 med/large strawberries. you could add pretty much any berry or fruit. original recipe calls for pinapple & oranges. i did half blueberries the first time too)
1 carrot, cut into rounds
Preheat oven to 375F, grease muffin pan.
Mill wheat & flaxseed, pour into large mixing bowl & add rest of the dry ingredients.
In wet blade vitamix container (blender) add the rest of the ingredients in the order listed, turn machine on @ variable speed #1, quickly move to #10 & switch on to HIGH. Run for about 30 seconds or more until smooth. Stir liquid mixture into the flour mixture & spoon into muffin pan.
Bake at 375 for 20-30 minutes. Makes just over 12 muffins.