The flavors and textures in these Quinoa Coconut Banana Muffins go well together. The quinoa gives it a nutty flavor and a hearty texture, and the bananas and coconut make it sweet and moist. This is a great quick breakfast or snack!
Ingredients: 1 cup cooked quinoa. 2 ripe bananas, mashed. 1/2 cup coconut milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups whole wheat flour. 1/4 cup shredded coconut. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt.
Instructions: Warm the oven up to 175F 350C. Cooked quinoa, mashed bananas, coconut milk, maple syrup, melted coconut oil, and vanilla extract should all be put in a large bowl. Salt, baking powder, baking soda, and whole wheat flour should all be mixed together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Place the batter into a muffin tin that has been lined with paper liners. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way.
Prep Time: 15 minutes
Cook Time: 25 minutes
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