Muffin Mania
April 19, 2018 • Breads, Breakfast,
I love a good muffin – they are nearly foolproof to make, and are great for using up leftovers – in this case a couple of black bananas and some cooked quinoa. I’ve loaded this up with oat flour, whole rolled oats and whole wheat flour in addition to a little all purpose flour, but the real kick comes from the quinoa which gives the muffin an interesting texture as well as a nutritional boost.
These babies – as well as most muffins on this site! – freeze well. Just microwave for 30-60 seconds to thaw and reheat a muffin, and enjoy them every morning with your coffee or tea.
Banana Quinoa Muffins
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Breakfast
Serves: 18
Ingredients
- 1 cup sugar
- 2 large eggs
- 2 overripe bananas
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
- 1 cup oat flour
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup whole oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Combine the sugar, eggs, bananas, and oil in the base of a stand mixer and mix on medium until well combined. Add the vanilla and quinoa and mix for 10 seconds.
- Combine the remaining dry ingredients in a small bowl and stir to combine, then add to the mixer on low just until incorporated; do not overmix.
- Line a muffin tin with liners and portion batter into 18 muffins. Bake at 375 degrees until lightly browned a toothpick inserted into the center comes out clean, about 13-15 minutes. Let cool before storing in a covered container; freeze well!