Banana Quinoa Muffins

Muffins in Pan

Banana Quinoa Muffins


1 1/2 c  Cooked Quinoa

1  Flax Seed Egg Substitute*

1 1/2 c  Whole Wheat Flour

3/4 c  Sweetener of Choice 

1 tsp  Cinnamon

1 tsp  Baking Soda

1/2 tsp  Baking Powder

1/2 tsp  Sea Salt

1/2 c  Milk of Choice

1/4 c  Vegan Butter or Coconut Oil

1/3 c  Oatmeal

1/2 tbsp  Apple Cider Vinegar

1 tsp  Vanilla Extract

2  Bananas (mashed)

1/2 c  Chopped Nuts (optional)

*Egg Substitute: 1 tbsp flax seed meal + 3 tbsp warm water



1. Preheat oven to 350*F.

2. Mix flax egg; set aside.

3. In a medium bowl, mix flour, cinnamon, salt, baking powder and soda; set aside.

4. In a large bowl, mix sweetener and oil.

5. Then add in vanilla, vinegar, banana, and flax egg.

6. Alternating between milk and flour mixture, combine ingredients.

7. Just when batter is mixed, fold in quinoa and nuts.

8. Spoon into a prepared muffin tin.

9. Bake for 18-22 minutes.

10. Allow to cool in pan for 5 minutes before removing to cooling rack. 


Banana Quinoa Muffins

Banana Quinoa Muffins



Yields: 12 Muffins

Calories Per Muffin: 190  /  Total Fat: 5.7g  /  Protein: 3.6g  /  Carbs: 33.2g  /  Fiber: 3g  /  Sugar: 15.5g


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