We brewed ten gallons using a partial mash technique. Five pounds of spent grains! Four pounds of two-row malted barley and one pound of Gambrinus honey malt. This means a lot of baking. Today, I came up with a spent grain banana bread muffin recipe.

Ingredients

6 Tbsp butter, melted
4 over-ripe bananas
1/3 cup honey
1/3 cup blackstrap molasses
1 egg
1 1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/8 tsp cloves
1 cup spent grains
1 1/3 cups whole wheat flour

Method

Preheat oven to 350 degrees Fahrenheit. Melt the butter and mash the bananas into the butter. Stir in the honey and molasses. Mix in the egg and vanilla extract.

Sprinkle spices over the mixture and mix. Stir in spent grains. Sprinkle baking soda over mixture.

Gently fold in the flour. Fill muffin tins about 2/3 with batter. Bake for about 30 minutes, until knife inserted into center of the largest muffin comes out without raw batter.