3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 136.9
  • Total Fat: 6.0 g
  • Cholesterol: 16.2 mg
  • Sodium: 163.0 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Quinoa banana muffin - with extras calories by ingredient
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Quinoa banana muffin - with extras

Submitted by: SHEEPSRULE
Quinoa banana muffin - with extras

Introduction

Flax, whole wheat flour, quinoa, and natural peanut butter and good healthy stuff to this recipe. Flax, whole wheat flour, quinoa, and natural peanut butter and good healthy stuff to this recipe.
Number of Servings: 14

Ingredients

    Quinoa, 1/4 cup dry
    Oats, 1.5 cup
    **Flax Seed Meal (ground flax), 1/4 cup
    *Whole Wheat Flour, 1/4 cup
    Baking Powder, 2 tsp
    Salt, 1/2 t
    Water, 3 T
    Cinnamon, 1/2 t
    egg, 1 large
    Milk, 1%, 1/4 cup
    Bananas, 2 medium
    Applesauce, sweetened, 1/4 cup
    Natural Peanut Butter, 3 tbsp
    Milk Chocolate Candy, 1/2 cup (optional)
    Walnuts, 1/4 cup (optional)

Directions

Preheat oven to 325. Line muffin tin with cups or spray lightly. Cook quinoa (boil with 1/2 cup water for 15 minutes). Mix 1T flaxmeal with 3T water and let sit for 2 minutes (this acts as egg substitute). Mix all ingredients well. Put into muffin cups and bake for ~20-25 minutes.

Number of Servings: 14

Recipe submitted by SparkPeople user SHEEPSRULE.




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Member Ratings For This Recipe

  • GALSMILEY7

    Good
    1 of 1 people found this review helpful
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    These were good, but not as muffins. I think they are more like baked oatmeal. They make a nice on-the-go breakfast that is better for you than just muffins. I'm not sure yet if I will make them again. By the way, the above picture is not at all what mine looked like and I followed the recipe. - 5/10/13

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  • BKWERM


    1 of 1 people found this review helpful
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    I just have a question. The recipe calls for 1 egg but the directions say that mixing the flaxseed with water acts as an egg substitute. So if an egg is an ingredient, why does the recipe need an egg substitute? - 11/13/12

    Reply from SHEEPSRULE (11/13/12)
    That's an optional change. I believe the recipe was calculated with the real egg, and the flax was mixed into the dry ingredients.


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  • LISAR333

    Very Good
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    I saw that the egg was calculated in so made it with both on Monday.
    I thought these were good, but I'm not crazy about bananas, so I will be playing around and making other flavors after Thanksgiving. banana nut (for my daughter), zucchini, and apple cinnamon! - 11/17/12

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