Comments on: Banana Peanut Butter Spent Grain Muffins

By: Lisa Hartjes

Lisa Hartjes — Wed, 07 Sep 2011 03:01:10 +0000

I’ve used them in oatmeal cookies, but moist, not dried and ground. I think you could probably substitute up to 1/4 of the flour of any recipe if you dry and grind them up.

I also have some bread recipes but I haven’t tried them yet. When I do, I’ll be sure to post them.

One word of advice, however. I’ve had nothing but trouble when trying to bake with spent torified wheat. Maybe drying and grinding it might have a difference, but it always ended up hard as a rock and very unpleasant to eat.

By: Jenna

Jenna — Mon, 05 Sep 2011 02:04:37 +0000

Trying this as we speak!! Do you have any other recipes for spent grain? I dry it and grind it with my coffee grinder, so if you have any that would work with this I would LOVE to get them! Thanks so much!!!

By: Taylor Locksmith

Taylor Locksmith — Mon, 25 Jul 2011 04:00:42 +0000

I’m using dried spent grain and it works great with the recipe. I love its texture and its flavor.

By: Anna

Anna — Mon, 30 May 2011 22:23:49 +0000

When the recipe asks for the “spent grain,” are we talking dried spent grain or is moist ok? If dried, how’s the best way to dry it?

By: Spent Grains for Breakfast « The Candle Wine Project

Spent Grains for Breakfast « The Candle Wine Project — Tue, 22 Mar 2011 13:42:52 +0000

[...] Banana Peanut Butter Spent Grain Muffins [...]

By: sue

sue — Fri, 01 Jan 2010 17:43:49 +0000

I had some leftover frozen silken tofu (which thaws into a gelatinous sponge but works fine for cooking) which I used instead of buttermilk, thinned with soy milk, and omitted the PB entirely. Yum! Curious how the recipe makes 14 out of only 12 muffin tins though, and also you have “oatmeal” in the directions instead of “spent grain.” Thanks for the recipe! We have a lot of spent grain, and it’s hard to get through it. I’ve been mixing it with regular oats and raisins, seeds, nuts, whatever, and making a morning porridge from it.

By: Lisa Hartjes

Lisa Hartjes — Tue, 06 Oct 2009 16:12:04 +0000

Glad to see you liked the muffins!

I use natural peanut butter in an effort to keep the carb count down, but if you try regular peanut butter, you might find you won’t need to add any extra sugar.

By: nathan

nathan — Tue, 06 Oct 2009 14:22:03 +0000

Just made a double-batch of these this morning with some spent grain from an oatmeal stout I brewed yesterday. They’re awesome!

I substituted 3/4 cup milk for the buttermilk, and I think if I did it with stout grains again I may add a bit of white sugar to sweeten them up a little bit, but they are still very tasty.

Thanks for the recipe and keep up the good work!