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Muffins - Toasted Quinoa, Blueberry and Banana Muffin

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • 100 g quinoa, rinsed and toasted
  • 100 g flour (40% urid, 40% tapioca, 20% cornmeal)
  • 1 large banana, mashed
  • 50 g blueberries or other dried fruit
  • 50 g vegetable oil
  • 50 g brown sugar
  • 2 tsp baking powder
  • 2 eggs

Details

Adapted from glutenfreeworks.com

Preparation

Step 1

Heat oven to 170C (fan)

Whisk the flour and baking powder together then stir in quinoa and blueberries.
Mix mashed banana, oil, sugar and eggs.
Mix the wet and dry mixtures together
Spoon into paper cases – no more than 2/3 full.
Bake for about 15-20 minutes until brown on top.
Tip onto a cooling rack to avoid a soggy bottom. Freeze as soon as cold for an easy snack.

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