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.
6 Tbsp butter, melted
4 over-ripe bananas
1/3 cup honey
1/3 cup blackstrap molasses
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
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.
We have five pounds of spent grains. I’ve used them before as add-ins when baking – essentially take a recipe and substitute some of the spent grains for flour in a recipe. I want to try making some spent grain flour — spread the grains out over a baking tray (or three) and let it sit in the oven for five or six hours at 170 degrees until it’s dried out. Then run it through a food processor or grain mill until it is powdered. Voila, fiber rich flour with a unique flavour depending on the specific grains used in the beer recipe.
We made the Medusa Cream Ale last night, and it seems so wasteful to throw out the steeping grains (a.k.a. ‘spent grains’). I’ve added a cup to a 4c flour pizza dough recipe before – it makes a nice whole grainy crust. Anya has taken the ‘self service’ approach to bananas, but she leaves somewhere between an empty peel and 7/8th of a banana sitting on the kitchen counter. I’ve been collecting her banana bits in the refrigerator … so I wanted to make something with bananas.
Banana Muffins With Spent Beer Grains
5 T butter, melted
1/3 c dark brown sugar
1 large egg
1/2 t salt
2 t vanilla
1 t baking soda
2 t Penzey’s apple pie spices
2 cups spent beer grains — this batch was from a light cream ale, you’ll get a different taste using grains from a darker beer
1 1/2 c whole wheat flour
- Preheat oven to 350 degrees F
- Melt the butter in a large bowl
- Mash the bananas into the butter
- Add the brown sugar and stir until dissolved
- Stir in the egg, salt, vanilla, baking soda, and spices
- Add the spent grains and mix well
- Add the flour, half a cup at a time, and stir until no streaks of flour are seen
- Scoop batter into muffin tin (I use a non-stick tin from Williams Sonoma and filled each one about 90%)
- Bake for 20-25 minutes, until a tester inserted into the middle of a muffin comes out without raw batter (a little moist is OK, uncooked batter not OK)