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Full Class Video:
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Grocery List & Class Prep Notes
Just the Recipe:
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Prep time: 15 min. Cook time: 20-25 min.
Time from start to eating: 35-40 min.
Makes 12 muffins.
Ingredients
- 2 Tbsp nut/seed butter
- 1 tsp apple cider vinegar
- 2 bananas
- 1/2 cup almond milk (or water)
- 1/3 cup unrefined sugar (or less)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- pinch salt
- 1 1/2 cups cooked quinoa
- 3/4 cup whole grain flour (use sorghum for gluten-free)
- 2 Tbsp walnuts (or sunflower seeds)
Directions
- 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.
Nutrition Facts
Per muffin
- Calories 151
- Total Fat 4g 6%DV
- Saturated Fat 0.4g 2%DV
- Cholesterol 0mg 0%DV
- Sodium 75.4mg 6%DV
- Carbohydrates 26.4g 9%DV
- Dietary Fiber 3.4g 14%DV
- Sugar 8.1g
- Protein 4g
- Vitamin A 48.3IU 2%DV
- Vitamin C 40.9mg 3%DV
- Calcium 40.9mg 3%DV
- Iron 1.2mg 7%DV