Banana Peanut Butter Quinoa Muffins Food

QUINOA BANANA MUFFINS

Steps:

• If needed, cook and cool the quinoa. See below for instructions.
• Preheat the oven to 375. Line a muffin tin with 12 silicone muffin liners (or use the parchment paper liners)
• Mash the banana with a fork.
• Add the ground flax and water to the mashed bananas and stir well.
• Add the almond flour, oat flour, coconut sugar and baking powder to the banana mixture and stir well.
• Add the cooked, cooled quinoa to the bowl and stir well to incorporate.
• Add the peanut butter to the batter and stir well, making sure it's fully incorporated and mixed in.
• Add 3 tbsp. of the shredded coconut and all of the chocolate chips to the batter and stir to distribute.
• Use a 1/4 cup measuring cup to divide the batter into the muffin liners. If you have leftover batter, try to divide it evenly among the muffins.
• Top the muffins with a sprinkle of shredded coconut.
• Bake at 375F for 30 minutes.
• Take out and allow to cool completely. Remove from liners and enjoy!

PEANUT BUTTER & JELLY MINI MUFFINS

Steps:

• Heat the oven to 350ºF. Grease a 24-cup mini muffin tin and set aside.
• In a small bowl, beat together egg, banana, peanut butter, milk, and syrup.
• Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
• Fill each cup 3/4 of the way full. Add 1/8 teaspoon strawberry jam and 1/8 teaspoon creamy peanut butter into the center of the muffins. Swirl it around with a toothpick. Repeat with the remaining muffins.
• Bake on the center rack for 12- 14 minutes until a cake tester inserted into the center comes out clean.
• Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.

BANANA PEANUT BUTTER QUINOA MUFFINS

Steps:

• Preheat oven to 350.
• Rinse Quinoa in fine strainer until water runs clear.
• Line muffin pan with paper cupcake liners.
• Bring the quinoa and the water to a boil. Reduce heat, cover and simmer 10 minutes or until water has been absorbed.
• Whisk together the flours, brown sugar, baking powder, salt, and cooked quinoa.
• Combine the oil, peanut butter, milk, egg, bananas and vanilla at medium speed.
• Slowly add the dry mixture, mixing on slow until combined.
• Fill the prepared muffin cups.
• Bake 20 minutes or until a toothpick inserted into the center comes out clean.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat the oven to 375°F.
• In a large bowl, mix together the flour, brown sugar, baking powder and salt.
• In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
• Lucy Waverman's Fast & Fresh Cookbook.

QUINOA BANANA MUFFINS

Steps:

• Rinse quinoa thoroughly under running water using a fine mesh strainer. Put the rinsed quinoa in a pot and add 2 cups water. Bring up to a boil, then reduce heat to simmer and cover with a lid. Cook for 15 minutes then remove lid and fluff with a fork. Set aside to cool off.
• Mix together the flours, maple sugar, baking powder, and salt in a bowl. Stir in 2 cups of the cooked quinoa (reserve the rest to eat another day) and set the bowl of dry ingredients aside. In another bowl, combine the ground flaxseed with the 3 remaining tablespoons of water. Whisk together and let it rest for 5 minutes. The flax and water mixture will become gooey. Add in the almond milk, vanilla, and coconut oil. You may need to warm the coconut oil to liquefy it before mixing it inches Whisk the wet ingredients together, then pour into the dry ingredients all at once. Mix until all the ingredients are just combined.
• Spoon out half of the batter into a muffin tin. Use muffin cups if you're pan is prone to sticking. Peel the bananas and cut into 1-inch pieces. Place one piece of banana in the center of each muffin then cover with the rest of the batter. Bake at 350 degrees for 30-35 minutes. Remove from the oven and let cool. Sprinkle a little cinnamon on top for extra flavor (optional).
• Tip 1: You can find granulated maple sugar at the health food store. If you can't find it, try another substitute such as coconut nectar or just regular brown sugar. Tip 2: If you're wondering about the ground flaxseed and water mixture, it's a vegan substitute for an egg. It works great to gel things together! You can also find ground flaxseed at your local health food store.

PEANUT BUTTER AND BANANA MUFFINS

Steps:

• Preheat oven to 350. Spray muffin tins with nonstick spray.
• Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl. Jessica says use a large wooden spoon.
• Mix the flour, baking powder, baking soda, and salt. I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziptop bag and shake.
• Fold the dry mix into the wet mix and combine until just lumpy. Don't overmix, these are muffins. Add the remaining 1/2 cup of brown sugar and stir once or twice. Jessica says this puts a crust on the top of the muffins.
• Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
• Store at room temp for up to two days, or freeze for up to a month.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Heat oven to 375°F.
• Grease 12 medium muffin cups, or line with paper baking cups.
• Combine flour, oats, brown sugar and baking powder.
• Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened.
• Fill muffin cups 3/4 full.
• Combine topping ingredients; sprinkle evenly over batter.
• Bake 16 to 18 minutes or until golden brown.
• Serve warm.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
• In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
• Bake in preheated oven for 18 minutes, until golden brown. Serve warm.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.