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Banana Walnut Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: South American
Servings: 12 muffins
Author: Heather Nicholds

Ingredients

  • 2 Tbsp nut/seed butter
  • 1 tsp apple cider vinegar
  • 2 banana
  • 1/2 cup non-dairy milk, or water
  • 1/3 cup unrefined sugar, or less
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch sea salt
  • 1 1/2 cups cooked quinoa
  • 3/4 cup whole grain flour, use sorghum for gluten-free
  • 2 Tbsp walnuts, or sunflower seeds

Instructions

  • Preheat the oven to 350 degrees F.
  • Puree or mash one of the bananas with the milk/water in a large mixing bowl. Then, whisk in the nut/seed butter and vinegar until it’s smooth and creamy. Stir in the sugar, baking soda, powder, cinnamon, vanilla and salt until the sugar is dissolved.
  • Stir in the quinoa, then the flour until it’s just mixed in – don’t over mix.
  • Chop the other banana, and fold it and the walnuts into the batter gently.
  • Spoon the muffins into a greased or lined tins, and put them in the oven to bake for 20-25 minutes.
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Nutrition

Calories: 129kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 84mg | Potassium: 102mg | Fiber: 3g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 1.1mg