Sally's Wheat Free Banana Muffins

• 1 14 cups whole spelt flour
• 1 14 cups oat flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 cup butter (room temp.)
• 1 13 cups sucanat, rapidura or 1 13 cups brown sugar
• 3 large eggs, lightly beaten
• 3 cups mashed bananas
• 1 tablespoon vanilla
• 4 teaspoons minced lemon zest
• 12 cup chopped nuts
• 12 cup millet

1. Preheat oven to 350 deg.
2. Butter 12 extra large muffin cups (2 6-cup pans).
3. Grate lemon zest and set aside.
4. Measure and mix dry ingredients (1st 6 ingreds.)
5. and set aside.
6. In large bowl, combine sugar and butter.
7. Add in eggs, banana and vanilla.
8. Add mixed dry ingredients, stirring only enough to combine.
9. Spoon into buttered muffin cups.
10. Combine lemon zest, nuts and millet and sprinkle heavily on top.
11. Bake aprox.
12. 40 minutes.

flour, flour, cinnamon, baking soda, baking powder, salt, butter, brown sugar, eggs, bananas, vanilla, lemon zest, nuts, millet

Taken from www.food.com/recipe/sallys-wheat-free-banana-muffins-188957 (may not work)