Blueberry Banana Quinoa Muffins (vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
"Dry" Ingredients: (wisk together) * 2 cup Whole Wheat Flour * 1 cup Oats * 1 tbsp Cinnamon, ground (optional) * 1 tbsp Cardamom, ground (optional) * 1 tsp Nutmeg, ground (optional) * 2 tbsp Baking Powder * 1 tbsp Baking Soda * 1/2 tsp Salt * 2 tbsp ground Flaxseed * 1 can Blueberries, about 2 cups (fresh or frozen also OK)"Wet" Ingredients: * 2 Bananas mashed, fresh, 2 small (6" to 6-7/8" long) * 2 cups cooked Quinoa, * 1/4 cup Canola or vegetable Oil * 1/4 Maple Syrup (or other vegan syrup) * 1/4 cup light Brown Sugar * 1/4 cup Silk, Light Vanilla Soymilk (any brand of light soymilk is fine) * 1/2 cup Orange Juice (or any kind of fruit juice you have on hand)
Cook your quinoa according to the package directions.
Mix together the dry ingredients wiith a wisk and fold in the blueberries.
Mix your cooked quinoa and wet ingredients in a seperate bowl.
Add the wet to the dry, folding until incorporated (a few small lumps are ok, just don't overmix).
Divide the batter evenly among your tins. Bake at 375 degrees for about 35 minutes (this is the time I use for regular sized muffins... minis probably don't need to cook that long), or until golden brown and set in the middle (to check for doneness, insert a toothpick in the center-most muffin. If it comes out clean, they're probably done).
Allow to cool for ten minutes in the pan before moving to a wire rack to finish cooling (it's OK to eat them right away. I'm never able to wait for them to finish cooling before eating one).
They'll keep in a ziploc or tupperware container for about a week in the refrigerator.
Serving Size: Makes 12 regular sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BANDBIRD.
Mix together the dry ingredients wiith a wisk and fold in the blueberries.
Mix your cooked quinoa and wet ingredients in a seperate bowl.
Add the wet to the dry, folding until incorporated (a few small lumps are ok, just don't overmix).
Divide the batter evenly among your tins. Bake at 375 degrees for about 35 minutes (this is the time I use for regular sized muffins... minis probably don't need to cook that long), or until golden brown and set in the middle (to check for doneness, insert a toothpick in the center-most muffin. If it comes out clean, they're probably done).
Allow to cool for ten minutes in the pan before moving to a wire rack to finish cooling (it's OK to eat them right away. I'm never able to wait for them to finish cooling before eating one).
They'll keep in a ziploc or tupperware container for about a week in the refrigerator.
Serving Size: Makes 12 regular sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BANDBIRD.
Nutritional Info Amount Per Serving
- Calories: 356.2
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 663.3 mg
- Total Carbs: 71.3 g
- Dietary Fiber: 8.0 g
- Protein: 8.6 g
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