muffin - sweet potato (or pumpkin) banana muffins

By tinathorn

Ingredients

• 2 1/2 tbsp dry quinoa, cooked
• 1/2 cup polenta/cornmeal (trying with oatmeal)
• 2/3 cup + 2 tbsp plain flour/gluten free flour
• 2 tbsp flaxseeds, ground
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup pureed sweet potatoes (or pumpkin)
• 2 bananas, mashed
• 1/2 cup unsweetened applesauce
• 2 tsp vanilla
• 1/4 cup honey/maple syrup/sugar/sweetener of choice (or to taste)
• Optional: spices/nuts/mix ins of your choice

Details

Servings 12
Adapted from southerninlaw.com

Preparation

Step 1

Preheat oven to 200°C/390°F
Prepare muffins tins or a medium loaf pan or cake tin
In a bowl, combine flour, cooked quinoa, cornmeal, flaxseed, baking powder, baking soda and salt.
In a separate bowl, mash banana and add in sweet potato puree, applesauce, vanilla and honey/sweetener (if using - see tips).
Mix wet ingredients together until combined.
Pour wet ingredients into dry ingredients and stir until just combined.
Pour your batter into muffin tins or your prepared pan and bake for around 20-25 minutes for muffins or 40-50 minutes for a cake or loaf.
Leave to cool before removing from tins.