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Quinoa and Banana Muffins
Quick and easy quinoa and banana muffins; delicious and different.
Servings: 6 muffins
Ingredients
- 1 oz quinoa - (25g), soaked overnight in 3fl oz/75ml apple juice
- 4.5 oz plain flour - (110g)
- 1.5 oz sugar - (35g)
- 1 tsp baking power
- pinch salt
- 5 oz apple juice and milk - (125ml)
- 1 oz sunflower oil - (25ml)
- 1 banana
Instructions
- Whizz the wet ingredients together using a stick blender. Mix the dry ingredients. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 mins until risen and dark golden.
- These were far better with some fig jam.
Notes
* I used the remainder of the apple juice that the quinoa had been soaking in, made up to volume with soy milk.
Notes: I was not ecstatic with these. I think that next time they need a little more oil, a different sugar to plain granulated and would benefit with some dried fruit or nuts. I really liked the texture of the quinoa which I think would be lost if I used it pre cooked rather than soaked.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 193kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Sodium: 2mg | Potassium: 227mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1.9mg | Calcium: 43mg | Iron: 1.3mg