Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Spent Grain Muffins


Last weekend we volunteered at the Texas Craft Brewers’ Festival. We had a really nice time meeting brewers from all over the state, sampling some of the the unique beers on offer, and of course serving craft brews to the good people of Texas. In honor of another fantastic festival we wanted to post a delicious but healthy beer-related treat that will help get the rest of our week off to a good start.

Recently, we brewed a porter and used the spent grains to make some spent grain flour. This flour is a great high-fiber substitute for bran and a wonderful way to use the grains that are left over from brewing. These muffins use the spent grain flour with carrots, nuts, and other nutrient-dense foods to make a muffin that will help you get fueled for whatever fun you have planned for the day ahead.


  • 1 cup almond milk
  • 1/4 cup vegetable oil
  • 2/3 cup unsweetened applesauce
  • 2 tablespoons ground flaxseed
  • 2 tablespoons molasses
  • 1/2 cup dark brown sugar
  • 3 cups spent grain flour
  • 1 1/2 cups garbanzo flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 pound carrots, grated
  • 1 cup unsweetened grated coconut
  • 1 cup raisins
  • 1/2 cup chopped walnuts


  1. In a medium bowl, combine almond milk, vegetable oil, applesauce, molasses, brown sugar, and flax. Let stand for 10 minutes.
  2. In a large bowl combine spent grain flour, garbanzo flour, baking soda, salt, and cinnamon.
  3. Add wet ingredients to dry ingredients. Fold in carrots, coconut, raisins, and nuts.
  4. Pour batter into greased muffin tins and bake at 350 degrees for 30 minutes.
  5. Allow to cool then store in a sealed container at room temperature for a few days or refrigerated for up to a week.

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