Quinoa-Banana Muffins
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 138.0
- Total Fat: 5.9 g
- Cholesterol: 14.3 mg
- Sodium: 163.4 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 3.0 g
- Protein: 4.4 g
View full nutritional breakdown of Quinoa-Banana Muffins calories by ingredient
Introduction
Flax, whole-wheat flour, quinoa, and natural peanut butter pack a nutritional punch in this recipe. Flax, whole-wheat flour, quinoa, and natural peanut butter pack a nutritional punch in this recipe.Number of Servings: 14
Ingredients
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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.
Member Ratings For This Recipe
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CD8040942
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BKWERM
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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GRATEFUL_DAWN
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LSIG14
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GALSMILEY7
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
