BANANA, SPELT, QUINOA MUFFINS (OR CAKE)
I wanted a healthy cake for my sons first birthday. I modified this recipe from one I found on the internet (not sure where I got it....). It was a huge hit and no-one could believe how healthy it was. Now we make the muffins every few weeks for breakfast - it's a family favorite. If you make it as a cake use a round cake pan and increase cooking time. I used honey and cream cheese for icing. Make sure you use quinoa FLAKES not the kind you cook. It can be found at health food stores and there's several brands.
Provided by Olivers mommy
Categories Breakfast
Time 24m
Yield 12 muffins, 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 (350 for convection oven).
- Combine wet ingredients and mix well.
- In a separate bowl mix dry ingredients.
- Add dry ingredients to wet - DON'T OVER MIX - mix just until wet.
- Grease or line muffin tins.
- Spoon batter evenly into 12 cups.
- Bake 12-14 minutes or until toothpick comes out clean.
- Serve warm with butter or cool with icing.
Nutrition Facts : Calories 377.6, Fat 14.1, SaturatedFat 2.6, Cholesterol 76.2, Sodium 649.6, Carbohydrate 57.3, Fiber 3.9, Sugar 26.6, Protein 8
QUINOA BANANA BREAD, REGULAR OR SUGAR FREE
I have not heard of Quinoa before, but after I discover it, I fell in love with this unique grain. High in protein and fiber and it is very tasty! This recipe uses regular sugar or you can make it sugar free, by using xylitol. If you have not heard of xylitol (Xylitol is not only a safe, natural sweetener without the bad side-effects of sugar and artificial substitutes, it's also good for your teeth, stabilizes insulin and hormone levels, and promotes good health. I get my xylitol at Ebay or your favorite health store. The quinoa makes a wonderful moist bread, loads of flavor. I find the best bananas to use are the nice and ripe ones! IMPORTANT NOTICE: Please do not give your pets anything made with xylitol. It is good for people, but toxic for animals.
Provided by michEgan
Categories Grains
Time 30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Oven 350°F.
- Greased 9x5 loaf pan and floured.
- Cream the butter, sugar. Add the eggs and yolk blend well. add the Banana, blend well. Mix the Quinoa with the banana mixture. Mix the dry ingredients together . Add the flour mixture to the banana mixture and stir till all is incorporated. Add nuts. Pour into prepared pan.
- Bake 1 hour OR till it test done.
- How to Make the Quinoa:.
- thoroughly wash the quinoa through a sieve to remove the bitter substance which is on the seeds. You can taste the seeds to see if they are still bitter, rinse till they are not bitter, only about a minute or two. Add 2 cups of water to 1 cup of dry Quinoa. Bring to a boil. Turn heat down to simmer, covered. cook 15 minutes to 20 minutes, or till you see the germ separating itself and it looks like small letter C's. remove from heat. Store in the fridge.
BANANA-QUINOA MUFFINS (WHEAT FREE)
This is the exact recipe from the back of the box of Ancient Harvest Brand Organic Quinoa Flakes. I have not made these yet, but they are definitely in my "to try" pile.
Provided by senseicheryl
Categories Quick Breads
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix flour and flakes with the other dry ingredients.
- In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
- Pour into greased muffins tins.
- Bake for 20-25 minutes.
- NOTES) Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.
BANANA SPELT MUFFINS
I created this recipe after a month of Paleo/primal eating as an alternative to traditional baked goods. Chock-full of healthy fats and fiber, these delicious little muffins leave you feeling full for longer and are easier for many people to digest. I generally use sprouted flours and organic ingredients, but they are still tasty without it.
Provided by Shrimp Toast
Categories Banana Muffins
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
- Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
- Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 282 calories, Carbohydrate 36.8 g, Cholesterol 27.3 mg, Fat 14.4 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 10.7 g, Sodium 249.6 mg, Sugar 18.9 g
WW PINEAPPLE MUFFINS OR CAKE
Make and share this Ww Pineapple Muffins or Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Stir pineapple into dry cake mix.
- Pour into greased muffin tin or angel food pan.
- Bake per package directions.
Nutrition Facts : Calories 374.5, Fat 0.4, SaturatedFat 0.1, Sodium 416.7, Carbohydrate 87.3, Fiber 1, Sugar 51.3, Protein 8
QUINOA BANANA MUFFINS
After my post on quinoa last week, I wanted to revamp my quinoa banana breakfast muffins recipe. I hadn't made them since 2009, and they needed an upgrade and some better pictures. Here is the result! These moist muffins are great to make on a Sunday afternoon. They make your kitchen smell amazing (thanks to the banana), and once they're done you'll have an easy breakfast to grab on your way to work every morning for the following week. I know I'll be munching on these for the next few days. I can't wait to warm them up and spread some peanut butter on top.
Provided by dessertmaker
Categories Quick Breads
Time 55m
Yield 12 12, 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1080.3, Fat 37.4, SaturatedFat 24.9, Sodium 1270.6, Carbohydrate 165.4, Fiber 20.1, Sugar 11.6, Protein 29
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