Last week, I made these muffins to go along with our Leftover Soup. They were tasty, easy to make, and a great way to use up ripe bananas. The recipe is from a cookbook that I refer to often called Forks over Knives, it has plenty of practical and easy recipes. Quinoa is delicious and an interesting addition to the muffins.
I pureed the bananas in my Blend-tec, along with the wet ingredients. I didn’t have any applesauce, so I used an extra banana.
The Quinoa goes in last.
Easy, healthy, yummy muffins.
Makes 12 Muffins {the recipe doubles well}
2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup dry sweetener {I used brown sugar}
1 cup mashed banana
1/4 cup plant based milk
1/3 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 cup cooked quinoa {follow directions on package}
1. Preheat the oven to 350
2. Sift together dry ingredients, then mix in wet ingredients, do not over mix. Fold in the quinoa.
3. Fill each muffin cup all the way to the top. Bake for 22 to 24 minutes, or until knife comes out clean.
4. Cool completely, about 20 minutes, remove from from muffin tin.
Linking up for Try a New Recipe Tuesday
I didn’t see any eggs. I think I will try these but instead of adding spelt flour, I will just use eggs. TFS!
No eggs 😉
They look yummy! I will have to try them…as soon as I have an oven!